Sweet mango and crunchy yellow pepper come together in this vibrant, luscious accompaniment to simply steamed halibut. Fresh mint is set against the subtle, layered heat from habanero and serrano peppers, while smoked paprika helps deliver a spectrum of bold flavor.
The Spice is Right
Habanero peppers have a hot and fruity flavor. With a measurement of 100,000 to 350,000 Scoville units compared to 3,500 to 5,000 for a serrano pepper, habanero peppers are notoriously hot. Because heat levels can be a personal taste, add the habanero pepper in gradually, 1/4 tsp at a time, tasting after each addition to ensure it’s enjoyable for you.
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This recipe originally appeared on alive.com as “Steamed Halibut with a Smoky, Spicy Mango Salsa.”
Steamed Halibut with a Smoky, Spicy Mango Salsa
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Ingredients
Mango salsa
- 1 1/2 cups diced fresh mango
- 1/2 cup diced yellow pepper
- 2 Tbsp red onion finely chopped
- 2 Tbsp scallion sliced
- 1/2 cup yellow onion diced
- 2 tsp serrano pepper finely diced
- 1/2 tsp to 1 tsp habanero pepper very finely diced (see tip)
- 1/4 tsp black pepper
- 1/2 tsp smoked sweet paprika
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped fresh mint
Halibut
- 2 tsp butter divided
- 2 - 6 oz halibut pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked sweet paprika
- 3 Lemon slices
Instructions
- In medium bowl, combine salsa ingredients and set aside. If making in advance, salsa can be stored in fridge for several hours. Bring to room temperature before serving.
- Preheat oven to 400 F.
- To steam halibut en papillotte, lay out 2 pieces of parchment paper approximately 13 x 17 inches. In center of bottom half of each sheet, smear 1 tsp butter as base for halibut. Place each halibut piece on top and season with salt, pepper, and paprika. Cut lemon slices in half and lay them over top of halibut. Seal parchment packages by folding top of piece toward bottom and rolling edges closed. Place on baking sheet and cook for 17 minutes. Remove from oven and allow to stand in parchment packages for 2 minutes.
- Open package and remove halibut to warm plate. Spoon accumulated liquid over halibut.
- Top each piece of halibut with mango salsa and serve any remaining salsa on side.
