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Halibut: Halibut with Mango-Jalapeno Sauce

Source of Recipe


The Inn at Spry Point






List of Ingredients



• 3 Tbsp clarified butter, * or vegetable oil, divided
  
• 1/4 cup diced red onion
  
• 1 cup diced ripe mango
  
• 1/2 cup diced red bell pepper
  
• 1/3 cup seeded and diced jalapeno pepper
  
• 1-1/4 cups orange juice, divided
  
• 1/2 cup white wine
  
• 3/4 tsp salt, divided
  
• 1/2 tsp pepper, divided
  
• 4 (5- to 7-oz.) halibut fillets
  






Instructions



1. Heat a medium-size saucepan over high heat; add 1 tablespoon clarified butter and the diced onion. Reduce heat to medium, and saute onion for 3 minutes or until translucent. Stir in mango and peppers; saute 5 minutes.
   
   
2. Stir in 1/4 cup orange juice and bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
   
   
3. Combine the remaining orange juice and wine in a small saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until mixture is reduced to 3/4 cup. Stir into mango mixture, and add 1/2 teaspoon salt and 1/4 teaspoon pepper.
   
   
4. Transfer mixture to a blender; process until smooth. Strain, if desired. Return sauce to saucepan, and keep warm.
   
   
5. Heat a large, ovenproof skillet over high heat. Add the remaining clarified butter. Sprinkle halibut with remaining salt and pepper. Place halibut, skin side up, in skillet; sear 3 minutes. Flip fish, and place the skillet in a 400-degree (F) oven. Bake 5 minutes, or until fish flakes when tested with a fork.
   
   Serve immediately with Mango-Jalapeno Sauce.
   
   Makes 4 servings.
   
   






Final Comments


* It's important to use clarified butter, because regular butter will burn at high temperatures. To make clarified butter, melt unsalted butter over low heat. Pour clear (clarified) butter into a container, discarding the white milk solids. Store in refrigerator.