Created and presented by Rebecca Katz

Serves 4

Marinade

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
4 6-ounce Vital Choice halibut fillets

Salsa

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

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