Monday, May 6, 2013

Halibut with Ginger Mango Salsa

We have been mostly eating apples and berries with an occasional orange for our fruits lately since these have the least impact on our blood sugar levels (low glycemic index).  Today we had a real treat with the Mango salsa on top of a beautiful piece of halibut.  The fish was very simply seasoned with salt and pepper and seared in coconut oil.  It was then topped with the sweet and hot salsa and drizzled with cilantro sauce.  Each flavor was superb and heavenly when combined.  If you are not a cilantro fan, you could substitute parsley.  We served this with grilled asparagus spears.



Halibut with Ginger Mango Salsa
Makes 2 servings

For the salsa:
1 mango, peeled and diced
1 small shallot, diced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Juice from 1/2 lime
1/4 cup cilantro, diced

In a medium sized mixing bowl, mix together the above ingredients and set aside.

For the Cilantro Sauce:
1/2 cup mayo (preferably homemade)
1/2 cup cilantro
1 teaspoon cumin
2 teaspoons lime juice
1/2 jalapeno, finely diced
Hot sauce to taste

In a food processor or blender, add all of the above ingredients and blend together until smooth.  Season to taste with salt and pepper.

For the fish:
1 pound halibut (or however much you feel is appropriate for two people)
2 tablespoons coconut oil
Sea salt and freshly ground black pepper to taste

Season both sides of the fish fillets with salt and pepper.

Heat the coconut oil in a large pan over medium to medium high heat.

Once the oil in the pan is nice and hot, place the fish fillets in the hot coconut oil and cook for 3-4 minutes per side.

Serve the fish topped with the Mango Ginger Salsa and drizzled with the Cilantro Sauce.


Slightly adapted from Everyday Paleo

Our rating:

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