Pan Seared Halibut w/Mango-Avocado Salsa + Grilled Cabbage Wedges w/Spicy Lime Dressing


As of Tuesday I’m an official yoga instructor! I taught my first real class as an intern and it was amazing.

So today I thought I would share this delicious meal I made for a friend in exchange for a couch and armoire. It also happened to go perfectly with the ridiculously large bottle of prosecco I was given as a gift a while back.

Pan-Seared Halibut w/Mango-Avocado Salsa

Serves 4

For the salsa:

  • 2 mangos
  • 2 large avocadso
  • 2 tomatoes, deseeded
  • 1/4c fresh cilantro
  • 1/2 onion (preferably red but I only had yellow)
  • 4 garlic cloves
  • 2 jalapenos, deseeded  (**I found this not to be spicy enough so next time I would add more or leave the seeds in)
  • Juice from 2 limes
  • 1T extra virgin olive oil
  • salt, pepper & cumin to taste
For the halibut:

  • 3tablespoons olive oil
  • 4 7-ounce skinless halibut fillets, patted dry

Preheat oven to 450 degrees.

Chop onion, tomato, mango and avocado into equal bite size pieces. Chop garlic, jalapeno and cilantro finely.



Combine all salsa ingredients (mango through cumin) in a medium bowl and gently stir to combine. Season to taste with fine sea salt and freshly ground black pepper; set aside.
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking. Add halibut fillets, without crowding, to the hot skillet. Be careful as the oil will cough and sputter. After a few seconds, nudge each fillet with a spatula to promote even searing. Continue to sear for about 3 minutes. Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown. Once it has, transfer skillet to 450 degree oven for 4 to 5 minutes more, until fish is opaque in the center. Remove from oven and flip each fillet. Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt and freshly ground black pepper.
Stir salsa once more and spoon desired amount over each fillet. Serve immediately.

Grilled Cabbage Wedges with Spicy Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fish sauce
  • 2 garlic cloves
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sugar
  • 1 head of cabbage (I used half of head of green and half a head of purple)
  • Canola oil

Preheat grill or heavy bottom skillet.

In the bowl of a food processor or blender combine the lime juice, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar and pulse or blend.  Set aside.

IMG_1973 IMG_1974

Remove the loosest, toughest outer leaves from the cabbage; cut into 8 evenly sized wedges.  Do not remove the stalk or inner core.  Lightly brush the wedges with canola oil.


Place the wedges on the grill and cover.  Cook for 5 to 7 minutes or until the edges of each layer are blackened and the cabbage is beginning to soften.  Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side.  Remove the cabbage when it is beginning to wilt, but is still firm in the middle.  If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn.  Don’t be afraid of the blackened edges; you want a lot of grill and char marks on the cabbage.


Take the cabbage off the grill and place on a serving plate.  Pour the dressing over the top of the cabbage and serve immediately with wedges of lime.




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