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Recipe Detail Page
Roasted Halibut with Pomegranate, Mango Salsa
Holiday 2014
This salsa is good with grilled chicken too.Serve with Israeli couscous or orzo. You could use Mediterranean sea bass instead of halibut but if you do, pan fry it instead because the fillets are so much thinner.
Serves 4
SALSA
1 mango, peeled and diced
1 cup (250 mL) pomegranate seeds
¼ cup (60 mL) chopped shallots
2 tbsp (30 mL) lime juice
2 tsp (10 mL) grated lime zest
2 tbsp (30 mL) chopped cilantro
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) olive oil
1 tsp (5 mL) grated ginger
1 tsp (5 mL) chopped jalapeño pepper
¼ tsp (1 mL) chili flakes
FISH
4 fillets of halibut, each 6 oz (175 g)
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
1 Preheat oven to 450°F (230°C).
2 Combine mango, pomegranate seeds, shallots, lime juice, lime zest, cilantro, flat-leaf parsley, olive oil, grated ginger, jalapeño pepper and chili flakes.
3 Season halibut with salt and pepper. Brush a metal baking dish with remaining 1 tbsp (15 mL) olive oil. Add halibut, skin-side down, and bake for 10 to 12 minutes or until fish is just cooked.
4 Place fish on 4 serving dishes and top each piece with salsa.
Serves 4
