Steamed Halibut with a Smoky, Spicy Mango Salsa
Servings
2
Servings
2
Ingredients
Mango salsa
  • 1 1/2cups diced fresh mango
  • 1/2cup diced yellow pepper
  • 2Tbsp red onionfinely chopped
  • 2Tbsp scallionsliced
  • 1/2cup yellow oniondiced
  • 2tsp serrano pepperfinely diced
  • 1/2tsp to 1 tsp habanero peppervery finely diced (see tip)
  • 1/4tsp black pepper
  • 1/2tsp smoked sweet paprika
  • 2Tbsp fresh lime juice
  • 2Tbsp chopped fresh mint
Halibut
  • 2tsp butterdivided
  • 2 – 6oz halibut pieces
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 1/4tsp smoked sweet paprika
  • 3 Lemon slices
Instructions
  1. 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.
  2. Preheat oven to 400 F.
  3. 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.
  4. Open package and remove halibut to warm plate. Spoon accumulated liquid over halibut.
  5. Top each piece of halibut with mango salsa and serve any remaining salsa on side.