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
- 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
- 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.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt and freshly ground black pepper.
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.
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.