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Pan Seared Halibut with Faux Red Pepper Mango Coulis and Mango Tomato Salsa with Roasted Asparagus and Balsamic Honey Gold Beets

Try this taste of Pacific meets Europe. Colorful vegetables make the dish out of this world and makes the heart dance.
 

 

 


Ingredients you’ll need per serving:

1 3-4 oz. filet of fresh wild caught halibut-skin removed

1/2 red bell pepper-seeds and veins removed

1/2 fresh mango-cut into 1/2 inch chunks

3 cipollini onions-chopped

2 tbsp. extra virgin olive oil

1 tsp. aged balsamic vinegar

1/2 tsp. raw honey or agave nectar

3-4 asparagus spears

2 golden beets-cleaned with a scrubber but leave the skin on

3 grape tomatoes-sliced in half lengthwise

1/2 Meyer lemon-squeezed for juice

Kosher salt and freshly ground pepper -white pepper if you have it

 

How to prepare:

In a 350 degree oven, bake the beets wrapped in aluminum foil for 30 minutes. While the beets are baking, pan roast the red bell pepper and cipollini onions with 1 tsp. extra virgin olive oil until the peppers start to brown around the edges. Deglaze with half of the lemon juice. Add half of the mango chunks and sauté for 3 minutes. Blend in the pan with a stick blender or transfer to a food processor and puree. Add another tsp. of olive oil and 3 tsp. of white wine and blend another minute. Transfer the puree to a sauté pan and simmer on low. When the beets are done remove from the oven and unwrap the aluminum foil to allow the beets to cool. Gently pull the beets skins off and slice into 1/4 inch slices. Put the sliced beets in a roasting dish and drizzle the balsamic vinegar and honey over them and return to the oven.

In a separate baking dish add asparagus, grape tomatoes, and the rest of the mango chunks. Drizzle 1 tsp. olive oil over them and lightly season with salt and pepper. Place in the oven to roast for 20 minutes. During the last 5 minutes the vegetables are roasting, pan sear the halibut over medium high heat with 1 tsp. of the olive oil for 3 minutes on each side, or until the fish is cooked through and a golden sear is visible. Remove the vegetables from the oven. Transfer the faux coulis onto a plate in a pool. Top with the halibut and then the mango and tomatoes. Drizzle the remaining lemon juice over the fish. Serve with the oven roasted asparagus and golden beets. Enjoy!

 

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