Potato & Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa Yield: 4 servings

Wine suggestion Lots of fruit and flavor in the sauce…be adventurous and try a Viognier. Originally from the Northern Rhone but becoming more popular in California. Full-bodied enough for this sturdy fish dish, Viognier is characterized by its peachy aromas, which makes it a great match for this preparation.

Carrot-Mango Broth

• 2 cups fresh mango juice or canned mango nectar
• 2 cups fresh carrot juice
• 1 Tablespoon toasted whole fennel seeds
• 2 Tablespoons toasted whole coriander seeds
• 1 habanero chile
• Salt and pepper

In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.

Mango-Green Onion Salsa

• 1 large mango, peeled, seeded and coarsely chopped
• 2 green onions, finely sliced
• 1 teaspoon jalapeño, finely chopped
• 2 Tablespoons freshly squeeze lime juice
• 2 Tablespoons cilantro, finely chopped
• Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.

Halibut

• 4 halibut fillets, 5-6 ounces each
• 1 large Idaho potato, peeled and finely shredded
• 1 Tablespoon cascabel chile powder
• 3 Tablespoons olive oil
• Salt and pepper

Season the fillet on both sides to taste with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder.

Heat the olive oil in a large sauté pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3-4 minutes.

Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.