Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 mango
  • 1 avocado
  • 1 lime
  • ½ small bunch cilantro

• STEP 2

  Peel the mango, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and small dice the flesh (cut into ¼-inch cubes). Transfer to a medium salad bowl.

• STEP 3

  Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

• STEP 4

  Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

• STEP 5

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.

  • ½ medium red onion

• STEP 6

  Preheat a grill pan or regular skillet over medium-high heat.

• STEP 7

  While the grill pan / skillet heats up, pat the fish dry with paper towels and place on a plate. Rub with olive oil and season with salt and pepper on both sides.

  • ¾ lb halibut fillet
  • ½ tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Once the grill pan / skillet is hot, add the halibut. Cook until the fish is opaque in the center and flaky, 4 to 6 minutes per side (depending on thickness), lowering the heat if needed to keep it from burning on the outside.

• STEP 9

  While the fish cooks, juice the lime and add to the salad bowl.

• STEP 10

  Add olive oil, salt, and pepper to the salsa; toss to combine.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  To serve, divide the salsa between plates and top with the halibut fillets. Enjoy!