Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa

• 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
• 1 large mango, peeled, seeded and coarsely chopped
• 2 green onions, finely sliced
• 1 teaspoon finely chopped jalapeno
• 2 tablespoons freshly squeeze lime juice
• 2 tablespoons finely chopped cilantro
• Salt and pepper
• 4 halibut fillets, 5 to 6 ounces each
• Salt and pepper
• 1 large Idaho potato, peeled and finely shredded
• 1 tablespoon cascabel chile powder
• 3 tablespoons olive oil

1. In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil.
2. Reduce the heat and simmer 20 minutes, or until reduced by half.
3. Strain through a fine strainer and season to taste with salt and pepper.
4. Combine all ingredients in a medium bowl and season with salt and pepper.
5. Season the fillet on both sides, to taste, with salt and pepper.
6. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder.
7. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke.
8. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes.
9. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes.
10. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl.
11. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

mango, carrot juice, fennel seeds, coriander seeds, chile, salt, mango, green onions, jalapeno, freshly squeeze, cilantro, salt, salt, potato, chile powder, olive oil

Taken from www.foodnetwork.com/recipes/potato-cascabel-crusted-halibut-with-mango-carrot-broth-mango-green-onion-salsa-recipe.html (may not work)