Halibut with mango salsa

Mango salsa is always a good idea.

I found this great recipe on Food TV in Canada. I love its pairing of Cajun blackening seasoning with a fresh, fruity, Caribbean salsa. Your mouth will grow more pleased
with each forkful!

If halibut is too dry of a fish selection for you, I would certainly substitute it with Chilean sea bass or any other moist, light fish. Yum!

Blackened Halibut With Mango Salsa

For the Fish

* 4 x 7 ounce portions of halibut or cod filets with skin on
* 1 1/2 tbsp blackening spice
* 1 tbsp olive oil

Mango Salsa

* 2 x mangoes cubed into ½ inch pieces
* 2 x green onions sliced thinly
* 2 tbsp red onion, chopped fine
* 1 x Thai chili, finely chopped
* 3 tbsp cilantro, chopped roughly
* 2 tbsp red pepper, chopped into ¼ inch cubes
* Juice of 2 limes
* Salt and pepper to taste

Fish Directions
1. Place a large cast iron pan over medium high heat. Allow pan to preheat for 10 minutes. Meanwhile pat fish dry with paper towels and sprinkle with spice rub.

2. Place oil into preheated pan then fish flesh side down. Allow to cook for 1 - 2 minutes or until a nice dark crust has formed on the fish. Carefully flip fish over and place into preheated oven for a further 7 minutes or until desired doneness. Remove from oven and serve with mango salsa.

Mango Salsa Directions
1. Combined all ingredients in a bowl and add season to taste with salt and pepper. Chill mixture in refrigerator for 20 minutes before serving.

This fish would go perfectly served with coconut rice and a carafe of chilled Riesling.