Name: Lemon and Mint Halibut with Mango Salsa on Coconut Brown Rice
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 halibut fillets; 1 cup brown rice; 1/2 cup shredded coconut; 2 mangoes, diced; 1 chili, diced; 1/4 cup cilantro, chopped; 1 tablespoon sweet chili sauce; 1 tablespoon soy sauce; 2 zucchini, sliced into discs; 1 carrot, julienned; 1 cup lettuce, chopped; 2 tablespoons sesame vinaigrette; 2 tablespoons chicken stock; 1 teaspoon soy sauce; 1 teaspoon panko breadcrumbs; 1 tablespoon coconut oil; 1 tsp finely grated lemon zest; 1 tsp finely chopped fresh mint

A fresh and flavorful dish featuring halibut, mango salsa, and coconut brown rice, perfect for a light and healthy meal. Finished with lemon and mint for a fragrant variation.

Method

Cook the brown rice in chicken stock according to package instructions. Stir in shredded coconut and set aside.
In a bowl, combine diced mango, chili, cilantro, sweet chili sauce, and a splash of soy sauce. Mix well and set aside.
Season halibut fillets with soy sauce. Roll each fillet in panko breadcrumbs.
Heat coconut oil in a large skillet over medium-high heat. Sear halibut fillets for about 1 minute on each side.
Transfer the skillet to a preheated 350°F (175°C) oven and bake for 5-8 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
In a separate pan, sauté zucchini discs in a bit of oil until slightly browned.
Prepare the salad by combining julienned carrot, chopped lettuce, and sesame vinaigrette. Toss to coat.
Assemble the dish by placing the halibut on a plate, topping with zucchini discs, mango salsa, and the carrot-lettuce salad. Serve with coconut brown rice on the side.
Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh mint just before serving.