Recipe for Grilled Halibut, Asparagus Risotto, and Mango Cream
CopyCat!
Cats love fish, and so do I. Thus I have no problem copying – or attempting to recreate from memory – a fish dish we recently enjoyed while visiting Santa Fe. We dined at El Nido (The Nest) in the small village of Tesuque, just across the road from the Santa Fe Opera. Following our meal, we saw a spectacular rendition of Mozart’s comic opera The Magic Flute.
El Nido is a small, casual, and welcoming restaurant that has an Argentinian grill and a wood-burning horno, giving their food its unique flavor. From our table we could see Chef Jose “Ziggy” Montalvo cooking over the open fire in the kitchen; his food is beautiful and flavorful. I tend not to ask chefs for their recipes because it interrupts the server and chef at a very busy time. I rather enjoy the challenge of recreating recipes relying on my tastebuds. In today’s post, I do my best to approximate his superb “live fire seafood special” we had that evening — Grilled Halibut with Asparagus Risotto and Mango Cream. I paired it with a rosé — you can read more about the wine on the Provence WineZine.
~ David
Grilled Halibut with Asparagus Risotto and Mango Cream
Melt 2 tablespoons butter in a medium skillet over medium heat and cook the minced shallot until clear. Add the mango and cook until very soft; do not let it brown. Transfer the mixture to a blender, add cream and a good pinch of salt, and purée until very smooth. Return to the skillet, cover, and set aside.
Make the Asparagus Risotto
Trim the bottoms of the asparagus then cut them into 1/4-inch slices; set the slices aside.
Bring the broth to a simmer. Melt 1 tablespoon butter and the olive oil together in a large pot. Add the shallot and cook until it is clear. Add the arborio rice and stir to coat, cooking for a minute or two until it turns opaque. Add a cup of broth and cook, stirring, until almost evaporated. Continue with a ladleful of broth (1/2 cup) at a time, stirring all the while. When you are down to a couple of ladlefuls of the broth left to add, add the asparagus slices. Continue adding broth until it is used up. When the last ladleful of broth has been absorbed, stir in the final 2 tablespoons butter, and set risotto aside, covered, while you grill the fish.
Grill the Halibut and Finish the Dish
Heat grill to high. (Real charcoal is best for this preparation.) Oil the halibut slices (and the grill) and season the fish well with salt. Place the fish skinned side up on the grill for 2-3 minutes. Do not disturb. Then carefully flip the fillets and grill for another two minutes, or until cooked through (flaky, but not dry).
Meanwhile, rewarm the sauce and the risotto; if risotto is too thick, add a tiny bit of water. Divide the sauce between four heated plates and top each with around 1/2 cup of risotto. Place the cooked halibut fillets on top and serve immediately.
Notes
Serves 4.In a perfect world, I would have garnished this with something green — pea shoots, or the like. I tried using asparagus but it just didn’t look good, so here it is plain.
I have never thought of making a mango cream like that – great! And I love both the making and eating of risottos, finding it very relaxing . . . and the beginning of the asparagus season is upon us 3-4 weeks into the future . . . the fish belongs . . . what a copiable enticing dish . . . thank you for sharing! AND – I have heard a lot about the Santa Fe Opera and I have not seen the Magic Flute for more than a decade . . . I wish, oh I do wish !
I hadn’t thought of a mango cream like this, either —msuch great inspiration from the chef! I, too, love the “zen” of risotto making — I never mind the time standing at the stove!
The Magic Flute was my very first opera — and I was in it! It’s when I fell in love with opera as an art form!
I was six. Had been to the puppet theatre and my first children’s plays (Estonia is a concert and play heaven!) already. Mom and Dad had tickets to a special performance of ‘Madame Butterfly’ – first row seats and all 🙂 ! Took me along, put the armrests up and I sat between them. I am told my mouth was open all the time > trouble > when the end came, I refused to go home ‘Again, please!’ It began there and has never stopped!
What a fabulous memory. You are very lucky, Eha — my parents didn’t like classical music so I never started my musical education till my last year in high school — and I took to it like a fish to water. Being in the chorus of The Magic Flute was an experience I will never forget. It was when I realized that opera (to me) is the perfect art form, as it combines all the art forms: music, poetry, theater, visual arts and more.
The halibut and asparagus risotto combination sounds fabulous! The Vivonne rosé sounds like an excellent match for them. It’s interesting that rosé is able compliment many foods that are difficult to pair with wine. It’s definitely rosé season, which makes me happy! Well done!
What an exquisite dish, David! The grilled halibut with asparagus risotto sounds wonderful, and I love the addition of the mango cream for a fresh, elegant contrast.
Must try – looks delicious. Maybe next summer we will go to Santa Fe and see an opera – went once many years ago and had a delightful evening. Saw Carmen.
David this is a dish I just can’t wait to recreate. Mango season is upon us soon, the trees are all in flower, asparagus season is just around the corner, and I have locally caught Coral Trout fillets in the freezer. The mango cream says wow to me, so many applications with that one, and whilst we don’t really see halibut here, I can see a nice fillet of Coral Trout as the crowning glory. Oh yes, the Magic Flute is wonderful, and what an interesting location for your evening out. I am so inspired by your recipe, thankyou David.
Thank you so much Pauline — you are so lucky to be in a mango growing area. And I bet your coral trout will be perfect. I also wondered if your barramundi would work well. I would be so pleased if you try this. Several friends have and love the mango sauce.
The opera was just so much fun. Since it was my first opera (and I was in the chorus on stage, it will probably always be my favorite.
David, this halibut plate looks like the kind of restaurant‑level dish that would make me quietly proud if I managed to pull it off at home, that mango cream alone sounds like a show‑stopper.
Looks delicious, David! The thought of that mango cream has me intrigued. Not to mention the restaurant. Any place where they cook over an open fire is a keeper in my book!
Catching The Magic Flute right before dinner near the Santa Fe Opera sets the ultimate stage. Recreating that open-fire halibut masterpiece from memory requires serious culinary talent. I love fresh seafood paired with vibrant fruit flavors, meaning this gorgeous recipe goes straight to my personal must-try list for warm weather cooking.
Thank you, Melody — The meal and the opera were indeed a licely combination. The fish with the mango was pretty heavenly, with or without the risotto in between!
Susan Manfull
August 1, 2026 at 2:37 amThis looks yummy! The wine pairing sounds lovely and, as you wrote, asparagus and wine don’t always get along!
David Scott Allen
August 1, 2026 at 9:50 pmI was so happy it worked, Susan — I love how cooling certain things changes their chemical makeup — cilantro is another!
Eha Carr
August 1, 2026 at 4:06 amI have never thought of making a mango cream like that – great! And I love both the making and eating of risottos, finding it very relaxing . . . and the beginning of the asparagus season is upon us 3-4 weeks into the future . . . the fish belongs . . . what a copiable enticing dish . . . thank you for sharing! AND – I have heard a lot about the Santa Fe Opera and I have not seen the Magic Flute for more than a decade . . . I wish, oh I do wish !
David Scott Allen
August 1, 2026 at 9:49 pmI hadn’t thought of a mango cream like this, either —msuch great inspiration from the chef! I, too, love the “zen” of risotto making — I never mind the time standing at the stove!
The Magic Flute was my very first opera — and I was in it! It’s when I fell in love with opera as an art form!
Eha Carr
August 1, 2026 at 11:18 pmI was six. Had been to the puppet theatre and my first children’s plays (Estonia is a concert and play heaven!) already. Mom and Dad had tickets to a special performance of ‘Madame Butterfly’ – first row seats and all 🙂 ! Took me along, put the armrests up and I sat between them. I am told my mouth was open all the time > trouble > when the end came, I refused to go home ‘Again, please!’ It began there and has never stopped!
David Scott Allen
August 3, 2026 at 4:38 pmWhat a fabulous memory. You are very lucky, Eha — my parents didn’t like classical music so I never started my musical education till my last year in high school — and I took to it like a fish to water. Being in the chorus of The Magic Flute was an experience I will never forget. It was when I realized that opera (to me) is the perfect art form, as it combines all the art forms: music, poetry, theater, visual arts and more.
angiesrecipes
August 1, 2026 at 5:42 amI love meaty halibut and haven’t had some in a while! The mango cream is really a nice surprise.
David Scott Allen
August 1, 2026 at 9:46 pmYes, Angie — halibut is such a wonderful fish. I wish it weren’t so expensive!
Mimi Rippee
August 1, 2026 at 5:53 amDelicious!!! Love the simple mango cream.
David Scott Allen
August 1, 2026 at 9:45 pmIt was such a surprise, Mimi, and so good!
Barb
August 1, 2026 at 7:26 amThe halibut and asparagus risotto combination sounds fabulous! The Vivonne rosé sounds like an excellent match for them. It’s interesting that rosé is able compliment many foods that are difficult to pair with wine. It’s definitely rosé season, which makes me happy! Well done!
David Scott Allen
August 1, 2026 at 9:45 pmIt was a surprisingly good combination, Barb. You are right — rosé is so versatile!
Mad Dog
August 1, 2026 at 7:51 amHa ha, I often do the same! That looks fabulous and that’s a lovey piece of fish.
David Scott Allen
August 1, 2026 at 9:43 pmThanks, Mad Dog. Restaurants are a great source of inspiration!
Ben | Havocinthekitchen
August 2, 2026 at 4:03 pmWhat an exquisite dish, David! The grilled halibut with asparagus risotto sounds wonderful, and I love the addition of the mango cream for a fresh, elegant contrast.
David Scott Allen
August 3, 2026 at 4:35 pmThanks, Ben — obviously the Chef gets all the credit, but it was really fun recreating it!
Sherru
August 3, 2026 at 12:10 amOh yes please i do love a fishy dish. Mango cream is an interesting one…
Cheers
Sherry
David Scott Allen
August 3, 2026 at 4:33 pmThe mango was a complete surprise, Sherry — but it was such a nice pairing! I might to a tangerine risotto with it, too.
Sherry
August 3, 2026 at 12:12 amMe again. For some reason it is showing me as Sherru. Weird!
David Scott Allen
August 3, 2026 at 4:32 pmYou should see what they do to my name! Lol.
Jill W Becker
August 3, 2026 at 3:27 pmMust try – looks delicious. Maybe next summer we will go to Santa Fe and see an opera – went once many years ago and had a delightful evening. Saw Carmen.
David Scott Allen
August 3, 2026 at 4:32 pmI am glad you like the recipe, Jill. Let me know if you have any questions.
I love going to the opera there, especially when they open up the stage for an opera and you see the beautiful mountains in the distance.
Jeff the Chef
August 3, 2026 at 7:05 pmMango cream! Wow! And Magic Flute. I’ll bet it was a terrific production.
David Scott Allen
August 12, 2026 at 3:23 pmThe production was truly spectacular — and the opera is so funny. They really leaned into the Vaudevillian aspects. And the meal? Superb.
Pauline McNee
August 5, 2026 at 6:48 pmDavid this is a dish I just can’t wait to recreate. Mango season is upon us soon, the trees are all in flower, asparagus season is just around the corner, and I have locally caught Coral Trout fillets in the freezer. The mango cream says wow to me, so many applications with that one, and whilst we don’t really see halibut here, I can see a nice fillet of Coral Trout as the crowning glory. Oh yes, the Magic Flute is wonderful, and what an interesting location for your evening out. I am so inspired by your recipe, thankyou David.
David Scott Allen
August 12, 2026 at 3:25 pmThank you so much Pauline — you are so lucky to be in a mango growing area. And I bet your coral trout will be perfect. I also wondered if your barramundi would work well. I would be so pleased if you try this. Several friends have and love the mango sauce.
The opera was just so much fun. Since it was my first opera (and I was in the chorus on stage, it will probably always be my favorite.
2pots2cook
August 6, 2026 at 4:13 amMust say, a little surprised with mango but must be tasty, coming from you ……
David Scott Allen
August 12, 2026 at 3:26 pmIt was a fun surprise for me, Davorka — and a happy one!
Raymund
August 6, 2026 at 6:41 pmDavid, this halibut plate looks like the kind of restaurant‑level dish that would make me quietly proud if I managed to pull it off at home, that mango cream alone sounds like a show‑stopper.
David Scott Allen
August 12, 2026 at 3:26 pmThanks, Raymund — a wonderful compliment from you!
Frank | Memorie di Angelina
August 7, 2026 at 1:41 pmLooks delicious, David! The thought of that mango cream has me intrigued. Not to mention the restaurant. Any place where they cook over an open fire is a keeper in my book!
David Scott Allen
August 7, 2026 at 4:06 pmThanks, Frank. The restaurant was amazing and I think the mango cream has many uses!
Melody Jacob
August 10, 2026 at 10:45 amCatching The Magic Flute right before dinner near the Santa Fe Opera sets the ultimate stage. Recreating that open-fire halibut masterpiece from memory requires serious culinary talent. I love fresh seafood paired with vibrant fruit flavors, meaning this gorgeous recipe goes straight to my personal must-try list for warm weather cooking.
David Scott Allen
August 12, 2026 at 3:15 pmThank you, Melody — The meal and the opera were indeed a licely combination. The fish with the mango was pretty heavenly, with or without the risotto in between!