Seared Halibut with Mango Salsa and Avocado Mash
Serving Size: 4
Fatty Meter: 1.5/5 Fish, fruit and tons of vegies. Only thing high in fat are the avocados, but good fat!
-2 ripe mangoes, cubed
-1 red bell pepper
-1 green bell pepper, chopped
-half a red onion, chopped
-few cloves of garlic, finely minced
-hand full of cilantro, chopped
-juice of one lime
-Vinegar to taste (I just eyeballed it and kept tasting, I would say about 1/3 cup)
-S&P and garlic salt to taste
-1-2 jalapenos, chopped
-4 pieces of fresh halibut
-2 or 3 ripe avocados
1) Chop all vegetables and mango. This could take forever, so I recommend using one of these handy contraptions, saved us so much time and effort
2) Combine all ingredients, season with S&P to taste and more lime juice and cilantro if necessary. The salsa can be eaten immediately, but I find it's the best after it's been sitting for a few hours. Can even be made a day ahead and kept in the refrigerator.
3) Season both sides of the halibut liberally with S&P.
4) Drizzle a little bit of EVOO onto a hot pan and heat for about 30 seconds
5) Sear both sides and lower heat until fish is cooked through. About 3 minutes on each side
6) Avocado mash is really simple: Mash up a few avocados and season with S&P and squeeze some lime juice. Also really delicious spread on toast.
7) To plate: smear some avocado mash on a plate. Place halibut on top, followed by mango salsa.
Below is the dish plated and ready to be devoured with a side of yellow rice.