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Author Notes: 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
Food52 Review: 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:
cups mango, (1 large or two small mangoes) peeled and diced into 1/2" cubes
large avocado, peeled and diced into 1/2" cubes
cup chopped red cabbage
cup fresh cilantro, chopped
scallion, (green and white parts) chopped
teaspoons minced fresh jalapeno (without seeds)
tablespoon fresh lime juice, (juice from 1/2 lime)
tablespoon extra virgin olive oil
pinch ground cumin
For the halibut:
tablespoons olive oil
7-ounce skinless halibut fillets, patted dry
- 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.