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Baked Cilantro Citrus Halibut

Baked Cilantro Citrus Halibut
Created and presented by Rebecca Katz
Serves 4
3-1/2 tablespoons freshly squeezed lime juice
2 teaspoons brown rice vinegar
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
Pinch of cayenne
3/4 teaspoon agave nectar
1/4 cup extra virgin olive oil
2 teaspoons finely chopped fresh cilantro
1 cup diced mango
1 cup diced avocado
3 tablespoons finely diced red bell pepper
3 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
Pinch of cayenne
Procedure for salsa:
Mix all of the ingredients together.  For optimal flavor, let the salsa sit for 30 minutes.
Procedure for cooking the halibut:
  • Preheat the oven to 400°F and lightly oil an ovenproof pan large
    enough to accommodate all of the fillets in a single layer.
  • Combine the lime juice, brown rice vinegar, sea salt, cumin, cayenne, agave nectar, olive oil and cilantro and whisk until thoroughly blended then coat the halibut in the mixture and refrigerate for 30 minutes.
  • Pat the fillets dry with paper towels and place them in the prepared pan.  Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh.   
  • Top with avocado, mango salsa and serve immediately.
Per Serving: Calories: 380; Total Fat: 28 g (4.7 g saturated, 17.4 g monounsaturated); Carbohydrates: 5 g; Protein: 26 g; Fiber: 1 g; Sodium: 450 mg

About Rebecca Katz
A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts. 
Her most recent cookbook is The Longevity Kitchen, featuring the top 16 power foods, including wild salmon.

As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.
Rebecca is the Executive Chef for The Center for Mind-Body Medicine's Food As Medicine and CancerGuides® Professional Training Programs, which attracts the country's top cancer wellness physicians, nurses, social workers, and researchers. 

She is also visiting chef and nutrition educator at Commonweal's Cancer Help Program in Bolinas, California, which offers intensive self-care programs for cancer patients and their caregivers.
Rebecca also develops delicious, affordable, menus for businesses and non-profit groups, consistent with the desired nutritional guidelines. Recipes are structured for ease of use and culinary interpretation by staff and end users.
Learn more at
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