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Potato & Herb Crusted Halibut with Orange Mango Butter Sauce

Potato & Herb Crusted Halibut with Orange Mango Butter Sauce

Serves: 12


For Sauce:
2 15.5 ounce bottles of Naked® Mango Orange Juice
1/4 cup heavy cream
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 tablespoon chopped Fresno chilies
4 oz butter
1 Cup fresh basil chopped finely
Pinch of salt

For Breading:
4 cups LAY'S® Garden Tomato & Basil Flavored Potato Chips

For Halibut:
Block of halibut
Pinch of salt
Egg whites mixture


For Sauce:
1. In a small sauce pan add the juice, heavy cream, chopped fresnos and fresh ginger. Cook the mixture down by three quarters until you have a thickened product.
2. Whisk in the butter, finish the sauce with the lime juice, and a pinch of salt.
3. Reserve warm to the side.

For Breading:
Crush by hand into small particles.

For Halibut:
1. Cut the halibut into 5 ounce blocks.
2. Season with a pinch of salt only (whitefish does not like pepper).
3. Brush the fish with a bit of egg white (this will help adhere the breading).
4. Coat the fish with the LAY'S® Garden Tomato & Basil breading.
5. Bake the halibut for 8 to 10 minutes in a 350° F oven till the fish is done.

Remove the fish from the oven and plate it with about 2 ounces of sauce.

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