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Plantain Chip Crusted Halibut

Plantain chip crusted Alaskan halibut with balled mango & kiwi and a roasted coconut broth.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.

Alaskan Halibut

  • 5 oz. Portion of halibut
  • 3-4 ea. Defrosted plantain chips
  • 1 tbsp. Cornstarch + water
  1. Slowly add water to cornstarch until paste forms. Add small coating of paste onto fish.
  2. Layer plantain chips as seen in video.
  3. Season and sear the fish. Turn and cook til medium.

Roasted Coconut Broth

  • 1 ea. Coconut, roasted on embers
  • 1 squirt Lime juice (or as desired) 
  1. Save the flesh and coconut water. Blend.
  2. Heat up and add a touch of salt and lime juice to finish.
  3. Strain thoroughly before serving.


  • 1 ea. Kiwi
  • 1 ea. Mango
  • 1 tbsp. Green onion
  • 1 squirt Lime juice (or as desired)
  • Chile oil as desired
  • 3-4 ea. Thai basil leaves
  1. Melon ball kiwi and mango.
  2. Toss with sliced green onion and lime juice.
  3. Drizzle chile oil into the broth.
  4. Add Thai basil.