Instructions: Carrot-Mango Broth: In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.

Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.

Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder.

Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes.

Pour the Mango-Carrot Broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with Mango-Green Onion Salsa and serve any remaining salsa on the side.

This recipe yields 4 servings.

Comments: Original title as listed is "Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa."

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