Tropical Mango-Chili Halibut
Welcome to Week 23! This week's recommendation brings a vibrant, tropical twist to your table with an irresistible sweet and spicy mango-chili glaze over tender white fish. It is an exciting, restaurant-quality dinner that effortlessly breaks you out of your everyday weeknight routine while being incredibly flavorful.
Ingredients
- Halibut fillets4 pcs
- Ripe mango1 pc
- Red chili1 pc
- Honey2 tbsp
- Lime juice2 tbsp
- Soy sauce1 tbsp
- Cauliflower1 head
- Coconut milk0.5 cup
- Olive oil2 tbsp
- Fresh cilantro0.25 cup
Instructions
In a blender or food processor, combine the peeled and diced mango, finely chopped red chili, honey, lime juice, and soy sauce. Blend until you achieve a smooth puree.
Place the halibut fillets in a shallow bowl and coat them generously with exactly half of the mango-chili puree. Let them marinate for about 10 minutes at room temperature.
Grate the cauliflower head into rice-sized pieces. In a large skillet, heat 1 tablespoon of olive oil and sauté the cauliflower for 3 minutes. Stir in the coconut milk and simmer until the liquid is absorbed and the cauliflower is tender.
Heat the remaining 1 tablespoon of olive oil in a separate non-stick pan over medium-high heat. Sear the marinated halibut fillets for 3 to 4 minutes on each side, until they are beautifully caramelized and cooked through.
Divide the creamy coconut cauliflower rice among four plates. Place a halibut fillet on top of each, drizzle with the reserved fresh mango-chili glaze, and sprinkle generously with freshly chopped cilantro.
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