Halibut with Mango Salsa & Coconut Rice

Haida Wild is very excited to be collaborating with Dietitian, Tori Wesszer of Fraiche Nutrition on a series of quick and delicious ways to prepare seafood.

Tori’s nutrition philosophy embraces moderation and quality, while her recipes and nutritional advice centre around sustainable and enjoyable healthy eating. Her values around food and sustainability are closely aligned with ours at Haida Wild and we can’t wait to unveil her upcoming recipe series.

We hope you enjoy the first recipe of the series!

Serves 4

Mango (or other fruit) Salsa:

  • 1 ½ c. finely diced peeled mango (or peaches, nectarines or plums)
  • ½ red pepper, finely diced
  • 1 clove garlic, crushed
  • ¾ c. chopped cilantro
  • ½ seeded jalapeno, finely diced (optional)
  • ¼ c. finely diced red onion
  • juice of 1 lime
  • 1 Tbsp. olive oil
  • ½ tsp. sea salt

Mix all of the ingredients together in a bowl and set aside.

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Coconut Rice:

  • 2 c. jasmine rice
  • 1 c. coconut milk
  • 1 ½ c. water
  • ½ tsp. salt

Stir all of the ingredients together in a medium heavy-bottomed pot and bring to a boil. Cover the pot with the lid, turn the heat to low and cook for 25 minutes.

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Halibut:

  • 4 halibut filets, at room temperature
  • 3 Tbsp. olive oil
  • salt and pepper to taste

Rub your halibut with olive oil and season the filets with salt and pepper. Grill the fish on each side for 3-4 minutes or until done, depending on the thickness. Serve the fish immediately on top of the rice along with a generous scoop of the salsa.

To try out this delicious recipe, go to our shop online page and order our high-quality halibut and other seafood products.