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Lemon Lime Citrus Halibut with Mango Salsa
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Today's recipe comes to us courtesy of MyFoodMyHealth.com, and it was created by noted cook Rebecca Katz, author of The Cancer Fighting Kitchen.

As she says, "Halibut lends itself to be seared beautifully brown on the outside. Browning allows the fish to stay moist and flakey on the inside."

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Lemon Lime Citrus Oven
Seared Halibut with Mango Salsa

Prep time 5 minutes (plus 30 minutes to marinate)
Cook time 12 minutes
Serves 4

4 (6 oz) Alaskan halibut portions
Juice of 1/2 lemon
Juice of 1/2 lime
Pinch of organic cayenne
Sea salt

Salsa

2 mangoes, diced
3 tablespoons red bell pepper, finely diced
3 tablespoons finely chopped cilantro
1 jalapeño, finely diced (or a nice pinch of Cayenne pepper)
1/4 cup fresh lime juice
Sea salt and organic coarse ground black pepper
1 teaspoon organic extra virgin olive OR macadamia nut oil

  • Marinate the halibut in the citrus with a generous pinch of salt for 1/2 hour.

  • Meanwhile, make the salsa: In a medium bowl mix the mangoes, red pepper, cilantro, jalapeño, lime juice and salt. Taste and add more salt if necessary.

  • Preheat the oven to 450-degrees. Place a heavy non-stick ovenproof skillet or baking pan in the oven to heat for 5 minutes.

  • Pat the fillets dry with paper towels. Sprinkle each fillet with another pinch of salt and cayenne.

  • Pour the oil in the hot pan and swirl to coat completely. Add the fish skin-side down and roast until the skin is nicely browned, (about 5 minutes depending on the thickness of the fish).

  • Carefully turn the fish over and roast for 5 minutes longer.

  • Remove from the oven and let rest for 2 minutes before serving.

Tips
  • Quick Tips: Preheat your oven as soon as you start marinating your fish.

  • Inner Cook Note: To tell if the fish is done, push a 2-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if it feels as though the fork is pushing through a membrane, return the fish to the oven for another minute or two.

  • Variations: Salmon, Sea Bass or Black Cod are good substitutes for halibut.

  • Salsa tastes best if it has a chance to stand for 15 minutes or more. This allows all the flavors to intermingle with each other.

  • Swap out the mango for pineapple or papaya, and some chopped up jicama will add extra crunch.

  • Make the salsa the day before.

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