Bursting with tropical flavors and creamy texture pineapple avocado salsa is a delightful and refreshing accompaniment to a variety of dishes. This vibrant salsa creates a harmonious blend of contrasting textures with the wild walnut - crusted halibut.
Halibut contains nutrients like selenium, magnesium, and niacin that can help keep your heart healthy.
Season: Summer
Prep time: 15 minutes
Cook time: 10 minutes
Serves 2
Ingredients
2 -7 oz pieces wild halibut
1 cup raw walnuts, crushed
1 tsp. sea salt, to taste
pinch of fresh ground pepper
2 tbsp. extra virgin olive oil
Salsa
2 large avocado
1 cup pineapple chunks, small chop
1/2 cup cilantro, minced
1 fresh lime, juiced and zested
pinch of sea salt
1 cup cherry tomatoes, cut in half
1-2 tbsp. extra virgin olive oil
1/4 cup red onion, sliced thin
Salsa Method ~ Cut avocado's in half. Scoop out the flesh, and cut into small pieces. Cut the pineapple into small chunks. Add the thinly sliced red onion. Drizzle the olive oil into the mixture. Salt to taste. Squeeze lime juice over the salsa. Add cilantro. Mix. Taste for seasoning. Add more lime juice, or salt if desired. Add a pinch of fresh ground black pepper.
Halibut Method ~ Take halibut out of the refrigerator 15 minutes before cooking. Place halibut on paper towels to remove moisture. Season with salt & pepper. Give a fine chop to the walnuts, then pound them with a mortar & pestle. This will help them stick to the fish. After seasoning with salt, drizzle some olive oil over the flesh side of the halibut. Pat down the walnut mixture on top of the halibut. Heat a nonstick pan on medium to high heat. Pour in your olive oil. Place the halibut skin side down, and cook for 6 minutes. Lower the heat. Gently flip the fish, and cook for 4 more minutes. Gently turn the halibut with crusted side up. If walnuts fall off the fish scoop them on top of the halibut, or lay them on the plated dish around the halibut.
Serve immediately. Place Halibut in the center of the plate with Pineapple salsa on top.
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