Halibut with Mango Salsa



TORTILLA HALIBUT WITH MANGO SALSA RECIPE
GLUTEN-FREE

2 portions

2 halibut fillets, skinned and boned, about 6-8 oz 1 egg, beaten with 1 tbsp water
2-4 corn tortillas, cut into extremely slim pieces 3 tbsp olive-oil

MANGO SALSA

1 mango, peeled and chop up carefully liquid of just one lime
2 tbsp rice wine vinegar 2-3 tbsp olive-oil
½ cup diced purple bell pepper ½ – 1 entire jalapeno, minced 2-3 tbsp sliced cilantro 2-3 tbsp minced purple onion, green onion or leeks
1-2 tbsp brown sugar

Combine the aforementioned. Allow this salsa to stay aside at room temperature for about an hour before offering it.

TREATMENT

Heat a large skillet over moderate heat and coat the underside with canola or olive-oil. Dip the fillets to the egg. Put the shredded tortilla pieces on a plate and rest the fish on the pieces attempting to stick as many as feasible. Devote the hot skillet and brown on each side for about five minutes each. Turn heat down seriously to method once you begin preparing the fish.

Put on plate and top with a decent level of the salsa.

If you choose not to coat the fish with tortilla pieces, take to marinating it very first for an hour or so and, grilling it in your outdoor grille.

**PLAIN GRILLED HALIBUT – MARINADE FOR 8 OZ OF FISH:
fresh lime liquid (1 lime), 2-3 tbsp olive-oil, 1 tbsp seasoned rice wine vinegar and/ or atart exercising . of mango salsa to the marinade. Marinate it for one – a couple of hours, then barbeque grill and offer with all the mango salsa.

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