Healthy Recipe Wednesday: Alaskan Halibut with Mango-Banana Salsa

Oooh. I’m so excited for the recipe today. I LOVE Alaskan halibut, especially after living up in Alaska where I was able to eat it pretty fresh. And this recipe comes from Food Porn Daily: The Cookbook by Amanda Simpson, so you know not only will it taste good, but it looks dang good too. Just see for yourself:Healthy Dinner Recipe: alaskan-halibut-banana-mango-salsa

MmmMmm…See what I mean? Now how do you make this delectable meal you ask? Well the answer is right here:

Alaskan Halibut with Mango-Banana Salsa and Brussels Sprout Leaf and Macadamia Nut Salad

I suggest using a slightly under-ripe banana for this salsa because I like the little bit of the “green” flavor it adds in contrast to the sweet mango. If you only have yellow bananas on hand, it will still make for a great salsa.

Mango-Banana Salsa:

1 slightly green banana, peeled and diced
1 mango, peeled, pit removed and diced
1 ⁄2″“1 jalapeño, minced (depending on desired heat)
1 Tbsp. fresh cilantro, minced
juice from 1 lime
1 cup micro greens (optional)
kosher salt and freshly cracked black pepper

Add all ingredients to a bowl. Toss and season to taste with kosher salt and freshly cracked black pepper.

Salad:
25 brussels sprouts
1⁄3 cup salted macadamia nuts, roughly chopped
kosher salt
freshly cracked black pepper

Vinaigrette:
1 Tbsp. freshly squeezed orange juice
juice from 1 lime
1 clove garlic, minced
1 Tbsp. minced fresh jalapeño
1 Tbsp. fresh cilantro, minced
2 tsp. Dijon mustard
1⁄4 tsp. kosher salt, plus extra
1⁄4 tsp. freshly cracked black pepper, plus extra
2 Tbsp. canola oil, or other flavorless oil

Separate individual leaves of brussels sprouts into a large bowl, discarding cores and stems. Whisk together all vinaigrette ingredients except oil in a separate mixing bowl. While whisking continuously, slowly drizzle oil into mixture to form an emulsified vinaigrette. Pour vinaigrette over brussels sprout leaves. Toss to coat and season to taste with kosher salt and freshly cracked black pepper. Allow salad to sit in dressing for at least 20 minutes. Toss again and adjust seasonings to taste with kosher salt and pepper. Add macadamia nuts, toss, and serve immediately.

Halibut:
1⁄2 cup balsamic vinegar
3 Tbsp. canola or flavorless peanut oil
4 (4 to 6 oz.) Alaskan Halibut filets,
about 11⁄2-inches thick
1 tsp. flour, for dusting
kosher salt
freshly cracked white pepper (optional)

Heat balsamic vinegar in small saucepan over medium heat until reduced by half. Remove from heat and set aside for plating. Heat a large sauté pan with 3 tablespoons canola oil over medium-high heat until oil starts to ripple but before it starts to smoke. While pan is heating, liberally season both sides of each fillet with kosher salt and white pepper. Lightly dust both sides of each filet with a small amount of flour and rub to evenly coat in an invisible layer. (Note: The sole purpose of the flour is to help keep the fish from sticking to the pan and form a nice crust, not to add any flavor or visible coating. If you are on a restrictive diet, feel free to omit this step.)

Once the pan is heated, sear fish, top-side down, over medium-high heat until a golden crust forms and the fish releases itself from the pan””about 5 minutes. (Note: If fish filets stick to the pan when you attempt to flip them, they need to cook longer on that side.) Turn filets and sear other side for another 5 minutes until just cooked through. Do not overcook. Remove from heat. To serve, pile a bed of brussels sprout macadamia nut salad in the middle of each plate. Place 1 halibut filet on top of the salad. Spoon mango-banana salsa over fish and scatter around plate. Drizzle with balsamic vinegar reduction.

Food Porn Daily by Amanda Simpson, Healthy Dinner Recipes

For more recipes that look as good as they taste, pick up Food Porn Daily: The Cookbook at your nearby bookstore or online.