Tomato Avocado Salsa 3 medium roma tomatoes (00 oz), seeded and diced 1/2 cup chopped red onion, chopped 1/2 large or 1 small jalapeño, seeded and chopped (1/8 cup. Leave seeds if you like heat) 2 medium avocados, semi-firm but ripe, peeled, cored and diced 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lime juice 1/2 clove garlic, finely minced 1/4 tsp salt (more or less to taste as desired) 1/8 tsp freshly ground black pepper 1/4 cup loosely packed cilantro leaves , chopped Halibut 2 tablespoons butter melted 2 tablespoons honey 1/2 lemon juiced 2 teaspoons soy sauce 1/2 teaspoon pepper 2 cloves garlic minced 1 pound fresh halibut filet
Tomato Avocado Salsa Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Halibut In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture. Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.
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