South Seas Mango Halibut Recipe
This mango halibut recipe combines tender halibut, sweet mangoes, and creamy coconut milk to create a healthy, flavorful dinner. Perfect for a quick halibut dinner loaded with tropical flair.
Equipment
- Cast-iron skillet
- Dutch oven
- Wooden spoon
- Bowl or shallow dish
Ingredients
- 2 teaspoons ground coriander
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 pounds halibut fillets cut into 1-inch pieces
- 2 large sweet red peppers cut into 1-inch pieces
- 1 medium onion cut into small wedges
- 5 tablespoons canola oil divided
- 1 can light coconut milk 13.66 ounces
- 3 tablespoons tomato paste
- 2 medium mangoes peeled and chopped
- 1 package fresh spinach 10 ounces, torn
Instructions
- In a bowl or shallow dish, combine coriander, curry powder, chili powder, allspice, salt, and pepper. Add the halibut pieces and toss to coat evenly. Cover and refrigerate for 30 minutes to let the flavors develop.
- In a large cast-iron skillet, heat 1 tablespoon of canola oil over medium heat. Add the red peppers and onions, cooking until tender, about 5 minutes. Remove from the pan and set aside.
- Add 2 tablespoons of oil to the pan. Cook the marinated halibut for 5-8 minutes, stirring frequently, until the fish turns opaque and flakes easily with a fork.
- Gently stir in the coconut milk, tomato paste, mangoes, and the reserved red peppers and onions. Cook over medium heat for another 5 minutes, allowing the sauce to thicken slightly.
- In a separate Dutch oven, heat the remaining 2 tablespoons of oil. Add the spinach and cook, stirring, until just wilted, about 2 minutes.
- To serve, plate the wilted spinach as a bed and spoon the halibut and mango-coconut sauce on top. Enjoy immediately!
Notes
For a spicier version, increase the chili powder or add a pinch of cayenne. To make it lower-carb, reduce the mango quantity or substitute with diced avocado.