Quickly sauteed halibut fillets bring out the best in this fish. I seasoned them with a few dried spices like onion, smoked paprika, and mustard. Once cooked I served them with a Mango-Blueberry salsa spiked with finely diced jalapeno. The salsa really made the lightly seasoned and perfectly cook halibut shine. It was delicious. And the salsa is so good that it would also be great with chicken. This meal is quick enough for any night of the week and special enough to serve when entertaining.
Ingredients for Halibut with Mango-Blueberry Salsa:
2 pounds halibut fillets
3 tablespoons of olive oil
1 1/2 teaspoons smoke paprika
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon cumin
2 cups blueberries
2 ripe mangos, peeled and diced
1/2 cup diced red onion
1 jalapeno, chopped
3 teaspoons chopped fresh mint
2 tablespoons olive oil
juice of 1- 2 limes, depending on the size
3/4 kosher salt
1/2 black pepper
Time-Saving Tip: The salsa can be prepped a few hours in advance undressed. The dressing can be added about 20 minutes before serving.
Let's see what we need.
Dice the mango and set aside.
Mix the blueberries, mango, onion, and jalapeno in a bowl. Combine the dressing ingredients and toss with the blueberry mixture; fold in the mint. Taste and adjust the seasoning as necessary.
Cut the fish into equal sized pieces and toss with oil. Combine the rub ingredients and rub all over the fish.
Preheat a non-stick pan until hot. Add the fish-you should hear a sizzle. Cook until fish just starts to turn golden. Flip the fish and continue cooking until just done. Do not overcook the fish...you can test it with a fork. Gently cut into the center of the fish and if it is starting to look opague it is done. The process will only take a couple of minutes.
It's ready! This is just a flavorful way to prepare fish. It's easy, delicious, and the salsa really brightens up the meal. We loved it. Give it a try and I bet you will, too.