Hash-brown Covered Halibut with Mango Salsa and Carrot Fries

I try to make fish or seafood once a week or so.  This recipe was so unique I had to try it.  I couldn’t find any refrigerated hash browns so I bought frozen and thawed 2 cups in the fridge for 24 hours. The mango salsa added moisture to the fish and really made the flavors pop.

Recipe adapted from Food Network

Ingredients:

Hash brown Covered Halibut-

6 four ounce halibut filets

2 cups hashbrowns

1 tablespoon melted butter

1 tablespoon olive oil

1 egg beaten

½ teaspoon garlic powder

Salt and pepper to taste

Mango Salsa-

2 ripe mangos

1 lime juiced and zested

2 tablespoons fresh mint diced

1 jalapeno diced

1 small shallot diced

2 tablespoons agave nectar

Carrot Fries-

4-5 large carrots peeled and cut into fries

1 tablespoon olive oil

Salt

Directions:

1. Mango Salsa- Add all ingredients to a medium bowl and stir to mix.  This can be prepped 24 hours in advance. 
2. Carrot Fries– Add carrots to a medium bowl and toss with olive oil and salt.  Air fry at 350 for 15 minutes shaking the basket at least once halfway through. 
3. Sprinkle both sides of the halibut with salt, pepper, and garlic powder on both sides.
4. Press the hash browns between 2 paper towels to remove excess liquid.
5. Paint one side of the halibut with the beaten egg.  Then press the hashbrowns on top to cover each filet. 
6. Put the melted butter and oil into a cold 12 inch nonstick pan.  Place the filets hash brown side down directly into the butter and oil.  Place on a burner and turn the heat to medium low.  Cook undisturbed for 8-10 minutes.  Gently flip and finish cooking until the fish registers 125 degrees about 5 more minutes.
7. Serve fish with mango salsa and carrot fries.
8. Enjoy!