Name: Grilled Halibut with Mango-Avocado Salsa & Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ cups basmati rice; 1 ½ small bunches cilantro; 1.02 kg halibut fillet; 3 jalapeño peppers; 3 limes; 3 mangoes; black pepper; extra virgin olive oil; salt

Grilled Halibut with Mango-Avocado Salsa & Basmati RiceGrilled Halibut with Mango-Avocado Salsa & Basmati Rice — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 avocados

1 ½ cups basmati rice

1 ½ small bunches cilantro

1.02 kg halibut fillet

3 jalapeño peppers

3 limes

3 mangoes

black pepper

extra virgin olive oil

salt

Instructions

Rinse the rice in a colander and transfer to a small saucepan. Add water and salt; bring to a boil.

While the water comes to a boil, wash and dry the fresh produce.

Once the water is boiling, reduce the heat to low and cover. Cook the rice until the liquid is absorbed, 15 to 18 minutes. Once done, remove the saucepan from the heat and let it stand, covered, for 5 minutes.

Peel the mangoes and cut the flesh away from the pit, starting from the flat sides. Small dice the flesh and transfer to a medium bowl.

Halve and pit the avocados; scoop out the flesh and small dice. Add to the bowl with the mango.

Halve the jalapeños and remove the seeds; mince the peppers and add to the bowl.

Preheat a grill pan or skillet over medium heat.

Juice the limes into a medium bowl.

Place the fish on a plate; season with salt and pepper, then drizzle with olive oil and ½ of the lime juice (save the rest for the salsa).

Place the fish on the grill pan or skillet; cook until it is opaque in the center, 3 to 4 minutes per side. Once done, transfer to a plate.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the mango and avocado mixture.

Add the remaining lime juice to the salsa and season with salt and pepper; mix well.

To serve, place the rice and fish on a plate and spoon the mango-avocado salsa on top. Enjoy!

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