We're delighted to announce that I Love Blue Sea has joined Vital Choice. We share the same passion for health and vitality, and we offer you easy access to an even wider variety of premium seafood that is among the purest and most nutritious available. Please accept our offer of a 10% discount on your first order. Simply use code ILOVEVC at checkout. Welcome to the Vital Choice family.
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist. They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice. Limited quantities are available.
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
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 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.