Jalapeño Crusted Halibut with Mango Pineapple Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
INGREDIENTS:
  • 1 lb wild halibut (1 large fillet, 2½ lb fillets or 4¼ lb fillets)
  • 2 tablespoons lime juice
  • 1 tablespoon cold-pressed olive oil
  • 1 jalapeño, minced (seeds removed unless you want it really spicy, wear gloves or use plastic wrap for a barrier as the oil will stay on your fingers for hours)
  • 1 small shallot, minced
  • Salad
  • 1 mango, chopped finely (discard the hard middle seed)
  • 1½ cup pineapple, chopped finely
  • 2-3 cups sprouts/micro greens/pea shoots (I used sunflower shoots)
  • 1 red pepper
  • 1 jalapeño, minced (seeds removed as for the halibut)
  • ¼ red onion, sliced
  • 2 tablespoon orange juice, freshly squeezed from ¼ orange
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon mint, sliced
  • 1 tablespoon lime juice, freshly squeezed from ½ lime
DIRECTIONS:
  1. Preheat oven to 400°. In a small bowl combine the halibut's lime juice, oil, jalapeño and shallot. Lay the halibut on a parchment paper lined baking sheet and spoon the jalapeño mixture on top, spread it around so it is evenly dispersed and press down lightly so it is compact. Bake for 20 minutes. Some halibut can be really thick, if it is over 1 inch thick it will probably need an extra 5 minutes.
  2. While the halibut is cooking place all the salad ingredients in a large bowl and toss to combine. The salad can be made in advance and will store in the refrigerator for a couple days, with the exception of the shoots/sprouts, the tender green leaves will wilt slightly from the dressing so leave those out until serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/jalapeno-crusted-halibut-mango-pineapple-salad/