Menu
Hawaiian Halibut Hawaiian Halibut
Halibut with Kiwi Salsa Halibut with Kiwi Salsa
Island Mango Slaw Island Mango Slaw
Halibut Steaks with Papaya Mint Salsa Halibut Steaks with Papaya Mint Salsa
Poached Halibut Poached Halibut
Mango Lemon Sorbet Mango Lemon Sorbet
Mango Bread Mango Bread
Blackened Halibut Blackened Halibut
Spicy Mango Scallops Spicy Mango Scallops
Coconut-Mango Mahi Mahi Coconut-Mango Mahi Mahi
Mango Tiramisu Mango Tiramisu
Mango Barley Salad Mango Barley Salad
Pesto Halibut Pesto Halibut
Mango Sorbet Dessert Mango Sorbet Dessert
Mango Fruit Crisp Mango Fruit Crisp
Mango Lassi Mango Lassi
Mango Pie with Coconut Crust Mango Pie with Coconut Crust
Fruited Fish Fruited Fish
Strawberry Mango Salad Strawberry Mango Salad
Strawberry Mango Sorbet Strawberry Mango Sorbet

South Seas Mango Halibut

Add a Review
Test Kitchen Approved
Total Time

Prep: 15 min. + marinating Cook: 25 min.

Makes

6 servings

Updated: Jun. 27, 2023
This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! —Taste of Home Test Kitchen
South Seas Mango Halibut
South Seas Mango Halibut Recipe photo by Taste of Home
Next Recipe

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 (13.66 ounces) light coconut milk
  • 3 tablespoons tomato paste
  • 2 medium mangoes, peeled and chopped
  • 1 package (10 ounces) fresh spinach, torn

Directions

  1. In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, about 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes.
  2. Meanwhile, in a Dutch oven, cook and stir spinach in remaining 2 tablespoons oil until wilted, about 2 minutes. Serve fish over spinach.

Nutrition Facts

1-1/3 cups: 404 calories, 19g fat (5g saturated fat), 74mg cholesterol, 285mg sodium, 27g carbohydrate (20g sugars, 5g fiber), 31g protein.