Thai-Style Halibut with Mango Relish
The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish.
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- Prep time
- 15 min
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- Cook time
- 18 min
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- Servings
- 4 Servings
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- Serving size
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1 fillet with rounded 1/3 cup relish
Ingredients
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grapeseed or peanut oil (divided)
- 1 1/2 tbsp
- 1 1/2 tbsp
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green onion (scallion) (thinly sliced, green and white parts divided)
- 3
- 3
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Thai chile pepper or 1/2 small jalapeño pepper (minced)
- 1
- 1
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large ripe, firm mango (peeled, pitted, and cut into 1/2-inch cubes (2 cups))
- 1
- 1
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soy sauce (naturally brewed, reduced-sodium)
- 1 tsp
- 1 tsp
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Juice of 1/2 lime
- 1 tbsp
- 1 tbsp
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halibut or barramundi fillets (5-ounces each, patted dry)
- 4
- 4
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sea salt
- 1/2 tsp
- 1/2 tsp
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black pepper (freshly ground)
- 1/4 tsp
- 1/4 tsp
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fresh cilantro or basil (chopped fresh)
- 1 tbsp
- 1 tbsp
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Directions
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Heat 1/2 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the white part of the scallions and the chile pepper and sauté until the scallions begin to caramelize, about 3 1/2 minutes. Add the mango and soy sauce and cook, while stirring, until the mango is softened, about 7 minutes. Stir in the lime juice and green part of the scallions, transfer to a bowl, and set aside.
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Season the fish with the salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fillets and sauté until cooked through and lightly browned, about 3 minutes per side. (Note: Prepare in batches, if necessary.)
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Top the fillets with the mango relish, sprinkle with the cilantro, and serve.