Citrus-Marinated Halibut with Mango Salsa
Citrus-Marinated Halibut with Mango Salsa (Ellen Silverman)
I use this marinade year-round on whatever fish is best in the market, but I especially like to pair it with halibut in the winter. The marinade’s bright combination of fresh lemon and orange juice, made still more piquant with a little hot pepper, is exactly right when skies are heavy and dull. The marinade is a twofer: First it’s used to flavor and lightly moisten the fish, and then it’s heated and drizzled over the pan-roasted fillets.
You might think of the colorful mango salsa with tomatoes, bell pepper and mango as optional, but I hope you won’t. I always top the fish with it so that I can pack more flavor, texture and color into the dish.
I sometimes add a salad, placing it under the fillets or between the fish and the salsa. Use mixed greens or arugula (you need just a handful), season with salt and pepper and dress with equal measures of extra-virgin olive oil and lemon juice. And, if you make this with a “steakfish” like tuna or swordfish, think about cooking the fish on the grill and warming the reserved marinade in a pan.