As I try to keep my Lenten Kitchen filled with simple but flavorful recipes this year, I have stretched a bit out of my comfort zone. I married a real meat and potatoes kind of guy who grew up on large amounts of beef in Oklahoma. He is a convert to the faith, so the concept of “Fish on Fridays” was foreign to him until 1999 when he came into the church. Up until then I had simply made Friday’s meatless without a lot of fan fare.
1 pound white fish
1 red onion, sliced but not separated
1 large red pepper, seeded, deribbed and sliced into rings
1 mango, cut into 1/4-inch cubes
1/2 finely diced green jalapeño pepper, seeded and deribbed
1/2 teaspoon salt
1/2 teaspoon chili powder
1 lime, juiced
2 tablespoons chopped fresh cilantro
Pinch of cumin
Take the center slice of the red onion and the sweet red pepper and cook on the grill for 3 minutes on each side. Remove from the grill and clean the blistered flesh from the pepper. Dice the onion and pepper finely and then combine with the remaining ingredients. Allow the salsa to set for at least 20 minutes so that the flavors will blend.
Sear the halibut filet’s in a non-stick pan for 10 seconds on each side. Then cook the halibut on the grill for 3 1/2 minutes per side. Season with salt and freshly cracked black pepper.
Place the halibut filet’s on individual serving plates and top with the Fresh Mango Salsa.
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