For the mango salsa
Add the diced mango, tomato, lime juice, red onion, cilantro and green onion in a medium sized bowl. Mix well and season with salt and pepper to taste. Set aside in fridge
For the jalapeno corn sauce
In a large sauce pan over medium heat, cover bottom of the pan with 2 tablespoons of olive oil. Saute jalapeno, onion and garlic until union is translucent in color. Add corn and 1/4 cup of chicken broth; cook for 5-10 minutes.
Add corn mixture to a blender. Blend until smooth. Slowly add 2 tablespoons of olive oil while continuing to blend. Remove and put through a sieve. Season with salt and pepper to taste. Keep warm until ready to serve.
For the citrus pea shoot salad
In a large bowl, toss pea shoots in lemon juice, olive oil; season with salt and pepper. Set aside until ready to serve
For the halibut
Score the skin and season front and back of filets with salt, pepper and chili powder. Place a pan on high heat with enough grapeseed oil to cover the bottom of the pan 1/8 of a inch. Once the oil starts to ripple, turn heat down to medium high and place filets skin side down on into the pan. Cook for 3-4 minutes until the skin side turns a nice golden brown. Flip filets and turn heat down to medium low. Cook for another 3-4 minutes or until cooked.
Smear the Jalapeno Corn Sauce onto the plate. Add a handful of pea shoot salad and then add halibut filet. Top with mango salsa and hard with green onion.