Thursday, November 19, 2009

15-Minute Halibut with Avocado Salsa

15-Minute Halibut with Avocado Salsa
Prep and Cook Time: 15 minutes.

6 medium cloves garlic, pressed
1/4 cup minced scallion
1-2 tsp finely minced jalapeno pepper
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado, diced into ¼-inch cubes
1/4 cup + 1 TBS fresh lemon juice
4 6 oz halibut steaks or fillets
salt and black pepper to taste


Press garlic and let sit for 5 minutes to bring out its health-promoting properties.

Mix together garlic, scallions, jalapeno pepper, cilantro, tomatoes, avocado, 1/4 cup lemon juice, and salt and pepper to taste. Set aside.
Heat 2 inches of water in the bottom of a steamer and let it come to a boil.

Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in steamer and steam 10 minutes for every inch of thickness. (e.g., 5 minutes if it is 1/2-inch thick)

Place fish on plate, and top with salsa. Serves 4.

Serving Suggestion: Serve with Mexican Corn on the Cob and Green Salad
Healthy Cooking Tips:

Halibut can dry out easily, so it is important not to overcook it. Because stove temperatures vary, keep a close eye on your halibut and check for doneness starting about 1 minute after you turn it. Insert the tip of a knife into the thickest part of the fish. It should flake easily but still be moist. Cook it a little less than done, and remove it from the heat.

Unlike the other salsas, this one is served with a chunky texture. Chop everything fine except the tomatoes and avocado. If the avocado is very ripe it will make the salsa mushy. Choose an avocado that is ripe, yet still slightly firm. This will yield a more attractive salsa.

© 2001-2009 The George Mateljan Foundation

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