Broiled Halibut With Mango Avocado Relish Recipe 435

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

BROILED HALIBUT WITH MANGO AVOCADO RELISH RECIPE - (4.3/5)

Steps:

• Prepare the mango and avocado relish by adding all ingredients to a bowl. Mix to combine and set aside. Prepare the halibut by sprinkling each fillet with coarse sea salt. Whisk together the grapeseed oil, lemon juice and garlic. Pour the mixture over the three fillets, allowing them to marinate at least 10 minutes. Put your oven on the high broil setting. Place the fish in an oiled or foil-lined baking dish or pan. Put the fish in the oven on the rack second to the top (be careful not to get the fish too close to the top of the oven, as there's fire danger in doing so!). Broil for 10 to 12 minutes (if you like your fish slightly raw in the center, broil for 8 minutes). While the fish is baking, grate the head of cauliflower (not including the green stems) using a box grater. In a large skillet, heat the oil over medium and sauté the garlic about 2 minutes. Add the grated cauliflower, ground cumin and salt. Stir constantly with a wooden spoon until cauliflower bits are softened, about 8 to 10 minutes. Serve the halibut with a generous portion of the mango relish with cauliflower rice on the side!

MOROCCAN-STYLE HALIBUT WITH MANGO AND GOLDEN RAISIN RELISH

Steps:

• In a small bowl, stir together the relish ingredients. Set aside.
• In another small bowl, stir together the cumin, pepper, and coriander. Sprinkle over both sides of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Place the fish in a single layer in the pan. Reduce the heat to medium. Cook for 4 to 5 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter. Sprinkle the fish with the remaining 1 tablespoon parsley. Spoon the relish over the fish.
• Fresh halibut, a good source of omega-3 fatty acids and potassium, may be more widely available in the spring. If you can't find it, try frozen halibut steaks or steaks or fillets from another firm white fish, such as cod or haddock.
• (Per serving)
• Calories: 193
• Total fat: 5.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 36mg
• Sodium: 65mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugars: 10g
• Protein: 24g
• Calcium: 70mg
• Potassium: 644mg
• 1 fruit
• 3 lean meat

FISH FRY TRIM HEALTHY MAMA STYLE RECIPE - (4.1/5)

Steps:

• Mix the almond flour and coconut flour together with garlic and onion powders, Cajun seasoning, cayenne, black pepper and sea salt. To this batch I stirred in a couple of True Lemon packets for a little zing. I cracked eggs into my cleaned, chunked up fish and stirred it around. I rolled it in my batter to coat and fried it up in LouAna Coconut Oil.