Recipe for Halibut with Tomato Avocado Salsa

Mexican food is a wonderful option for people who require a gluten-free diet. To begin with, traditional Mexican food is essentially free of gluten. This halibut recipe is perfect for lunch or dinner!

[Credit: ©iStockphoto.com/AWEvans]
Credit: ©iStockphoto.com/AWEvans

Preparation time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

1 ripe tomato, thinly sliced

1/4 cup thinly sliced red onion

2 tablespoons fresh cilantro, chopped

1 medium avocado, peeled and cut into slices

1 tablespoon olive oil

1 tablespoon white wine vinegar

1 garlic clove, minced

1/8 teaspoon cumin

Salt and pepper, to taste

1 tablespoon olive oil

1 tablespoon butter

Four 4-ounces halibut fillets

  1. To prepare the salsa, combine tomatoes, onions, and cilantro in a medium bowl.

  2. In a separate small bowl, whisk together oil, vinegar, garlic, cumin, salt, and pepper and pour over the salsa mixture. Gently toss to coat the ingredients with the dressing. Cover and chill for an hour.

    [Credit: ©iStockphoto.com/Pattie Calfy]
    Credit: ©iStockphoto.com/Pattie Calfy
  3. Heat olive oil and butter in a large skillet over medium to medium-high heat. Add fish and cook until lightly browned about 4 to 5 minutes, turn and cook until fish is opaque and flakes easily with a fork about 2 to 3 more minutes. Remove from skillet and place on a dish.

  4. Just before serving, add avocado slices to the salsa and serve with the halibut.

With a little practice, anyone can make fish dee-lish! Cooking times vary greatly depending on the thickness of the fish. Thicker fish like halibut may take 4 to 5 minutes per side. The general rule is 10 minutes of cooking per inch of thickness.

For thicker fish, cover the pan with a lid to make sure the inside of the fish is cooked throughout or complete the cooking process in a preheated oven at 400 degrees for 5 minutes.

Per serving: Calories: 250; Total fat: 15g; Saturated fat: 4g; Cholesterol: 43mg; Sodium: 211mg; Carbohydrates: 7g; Fiber: 4g; Protein: 25g.

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