The January/February 2012 issue of “Everyday FOOD” has been the best one yet!!!! I love every single recipe. I ear-marked every single recipe. There is really no reason for me to tear out recipe pages as I always do, because I want to try them all. So I am keeping the whole magazine.
So tonight, the chef made the halibut with avocado-pineapple salsa on bed of arugula. It was hot!!!! I mean spicy hot, too spicy. I made a mistake and bought some type of a hot pepper instead of a jalapeno.
But guess what, we survived the hot pepper and really enjoyed our dinner. It was so light, refreshing and filling. The citrus in salsa gave a perfect flavor to the lightly breaded fish and the juice from the salsa made for a great salad dressing.
Halibut with Avocado – Pineapple Salsa*Ingredients
- 2 avocados, diced small
- 2 cups finely diced pineapple
- 1 jalapeno, minced hot green pepper
- 1 small red onion, finely chopped
- 1/2 cup packed fresh cilantro leaves, roughly chopped
- 1/4 cup fresh lime juice (from 2 limes)
- Coarse salt and ground pepper
- Nonstick cooking spray
- 6 skin-on halibut fillets (4 to 6 ounces each)
- Arugula, for serving
Directions
- Heat broiler, with rack in upper third. The chef lightly breaded the fish instead of broiling it!! In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.
- Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve on a bed of arugula.*Source [
P.S. I just got a new macro lens and I am learning how t use it so pard the quality of my photos….
