Grilled Halibut with Mango-Avocado Salsa & Basmati Rice

Tender grilled halibut served over fluffy basmati rice and topped with a fresh mango-avocado-jalapeño salsa brightened with lime, cilantro, salt, and pepper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the rice in a colander and transfer to a small saucepan. Add water and salt; bring to a boil.

Step 2

While the water comes to a boil, wash and dry the fresh produce.

Step 3

Once the water is boiling, reduce the heat to low and cover. Cook the rice until the liquid is absorbed, 15 to 18 minutes. Once done, remove the saucepan from the heat and let it stand, covered, for 5 minutes.

Step 4

Peel the mango and cut the flesh away from the pit, starting from the flat sides. Small dice the flesh and transfer to a medium bowl.

Step 5

Halve and pit the avocado; scoop out the flesh and small dice. Add to the bowl with the mango.

Step 6

Halve the jalapeño and remove the seeds; mince the pepper and add to the bowl.

Step 7

Preheat a grill pan or skillet over medium heat.

Step 8

Juice the lime into a small bowl.

Step 9

Place the fish on a plate; season with salt and pepper, then drizzle with olive oil and 1/2 of the lime juice (save the rest for the salsa).

Step 10

Place the fish on the grill pan or skillet; cook until it is opaque in the center, 3 to 4 minutes per side. Once done, transfer to a plate.

Step 11

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the mango and avocado mixture.

Step 12

Add the remaining lime juice to the salsa and season with salt and pepper; mix well.

Step 13

To serve, place the rice and fish on a plate and spoon the mango-avocado salsa on top. Enjoy!