Ingredients
The following ingredients have 2 Servings
- Flesh of one mango, diced
- Flesh of one avocado, diced
- 1/8 cup lime juice
- 1/8 cup diced red bell pepper
- 1/8 cup small diced red onion
- 4 teaspoons chopped fresh cilantro
- 1 garlic clove, finely minced
- 1 tablespoon orange juice
- 1 tablespoon finely diced seeded jalapeno (optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 8-ounce portions fresh skinless halibut, (or Chilean sea bass – see note above) about an inch thick
- ¼ cup extra virgin olive oil
- Salt and pepper for fish
Instruction
- In a medium bowl, mix mango, avocado, lime juice, bell pepper, onion, cilantro, garlic, orange juice, optional jalapeno, salt and pepper. Leave at room temperature for one hour to meld flavors.
- Preheat oven to 425 degrees.
- Liberally salt and pepper the halibut or sea bass on both sides.
- In an oven proof sauté pan, heat olive oil to smoking point.
- Place fish in the pan (to avoid getting splattered with hot oil, place fish in the pan so it falls in away from you).
- Reduce heat to a medium high and sauté two minutes on one side without touching it. A crust will form if you don’t disturb it.
- With a long fish spatula, gently flip to brown the other side. Brown two minutes on the second side.
- Then place the pan in the oven and heat two to five minutes or until fish is done. Push down on the fish; if it springs back or flakes apart, it is done. Do not over cook.
- To serve, place fish portion on a serving plate and spoon fresh salsa over the top.
