I always love halibut, but this salsa is magic. I would serve it over any firm white fish, over rice and beans, as a dip with chips, or in a bowl with a spoon! —Pinch&Swirl
Test Kitchen Notes
This dish is a hit! The mango salsa is colorful and bright, and put me in mind of a beach vacation. Mango and avocado make a great pair, but the addition of cabbage (I substituted radicchio), cumin, scallions and jalapeño give the salsa great balance of flavor and texture. (We skipped the cilantro.) I thought flaky halibut was an ideal foil, but would happily do as Pinch&Swirl suggests and try it over any white fish (or chips, or rice, or beans, or on a spoon….). It looks far more laborious than it is, which makes it equally appealing as a weeknight dinner, or for a more formal dinner party. —Cristina Sciarra
For the salsa:
1 1/2 cups
mango, (1 large or two small mangoes) peeled and diced into 1/2" cubes
large avocado, peeled and diced into 1/2" cubes
chopped red cabbage
fresh cilantro, chopped
scallion, (green and white parts) chopped
minced fresh jalapeno (without seeds)
fresh lime juice, (juice from 1/2 lime)
extra virgin olive oil
For the halibut:
7-ounce skinless halibut fillets, patted dry
In This Recipe
Preheat oven to 450 degrees.
Combine all salsa ingredients (mango through cumin) in a medium bowl and gently stir to combine. Season to taste with fine sea salt and freshly ground black pepper; set aside.
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking. Add halibut fillets, without crowding, to the hot skillet. Be careful as the oil will cough and sputter. After a few seconds, nudge each fillet with a spatula to promote even searing. Continue to sear for about 3 minutes. Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown. Once it has, transfer skillet to 450 degree oven for 4 to 5 minutes more, until fish is opaque in the center. Remove from oven and flip each fillet. Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt (such as kosher or Maldon) and freshly ground black pepper.
Stir salsa once more and spoon desired amount over each fillet. Serve immediately.