Another delicious and light warm weather dinner salad :-)
Ingredients:
4 (6 oz) pieces fresh, wild halibut filet
olive oil, for brushing
pink himalayan salt and fresh ground black pepper
for fresh mango salsa
1 cup finely chopped fresh heirloom tomato
1 cup finely chopped fresh red bell pepper
1 cup finely chopped fresh mango
1/2 cup finely chopped red onion, rinsed
1/4 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
splash of rice wine vinegar
sea salt and fine sugar, to taste
1 fresh avocado, roughly chopped
organic baby spinach
Directions:
1. Prepare grill. 2. Combine all the salsa ingredients in a bowl, adding avocado last so it doesn't get all squished up. 3. Brush halibut with oil; sprinkle with salt and pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve over baby spinach and top with mango salsa, drizzling any juices from the salsa around the plate.
