Pan-Fried Halibut with Mango Salsa and Coconut Brown Rice

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Pan-Fried Halibut with Mango Salsa and Coconut Brown RiceWhether you're deep frying, baking or roasting a marinated fish fillet, the final result is always tempting. Today, I'm using delicious halibut fillets topped with tangy mango salsa. It's a complete meal as it contains brown rice and fried zucchini too. You must serve these fillets with a spicy sauce. The leftover fillets can be easily blended with thick gravy to prepare a different main course dish. You can also grate some cheese just before serving to enhance the flavor. If halibut is not available in your locality, you can use salmon or red snapper as a substitute. If you're making it in bulk, do not fry it completely before refrigeration. Deep fry the spicy fillets just before serving the refrigerated version.

Pan-Fried Halibut with Mango Salsa and Coconut Brown Rice
Pan-Fried Halibut with Mango Salsa and Coconut Brown Rice

Fried halibut fillet with salsa and rice

Enjoy this unique combination of fried halibut fillet topped with mango salsa and an equally tasty helping of coconut rice which makes it a complete meal.

Preparation Time: 30 minutes
Cooking time: 40 minutes
Servings: 4

  • 800 gm halibut fillets
  • 1 cup mango (sliced or cubed)
  • 1/2 cup brown rice
  • 1/4 cup coconut (grated)
  • 2 zucchini (sliced)
  • 1/2 cup semolina
  • 1/2 tsp paprika
  • 1 tsp ginger garlic paste
  • 2 tsp onion paste
  • 1/4 tsp sesame seeds
  • pinch of dried herbs
  • 1/4 tsp chili flakes
  • 1 tsp lime juice
  • small bunch of basil (chopped)
  • olive oil for shallow frying
  • salt to taste


  1. Soak brown rice overnight in cold water.
  2. Slightly pierce halibut fillets with a fork.
  3. Take semolina in a bowl and add ginger garlic paste in it.
  4. Add onion paste, paprika and salt too.
  5. Sift it with your hands and keep aside.
  6. Heat 1 tsp olive oil in a pan.
  7. Add sesame seeds and grated coconut and saute for about 2 minutes.
  8. Add rice and salt with 2 glasses of water.
  9. Cover the lid and simmer for about 14 minutes.
  10. Heat 2 tsp olive oil in a shallow frying pan.
  11. Sprinkle chili flakes, dried herbs and salt on zucchini slices.
  12. Shallow fry them from both sides for about 4 minutes and keep aside.
  13. Take a large flat pan and add 4 to 5 tsp olive oil in it.
  14. Sprinkle lime juice over halibut fillets and apply it well on all the sides.
  15. Roll each fillet in the seasoned semolina and pan-fry from all sides till it turns golden brown.
  16. Take mango cubes in a bowl along with chopped basil.
  17. Add 2 tsp extra virgin olive oil in it and season it with salt.
  18. Toss gently with a wooden spatula.
  19. Arrange a layer of coconut brown rice on the serving plate.
  20. Place the pan-fried halibut fillet on top of it.
  21. Place a scoopful of mango salsa on top of the fillet.
  22. Arrange sautéed zucchini slices beside the fillets and serve immediately.


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