#AnahataRecipe: Spiced Halibut with Mango Pineapple Salsa

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It’s early July and the heat index here in Wilmington, NC is crazy high. On days like this, the last thing I want to do is spend a lot of time in the kitchen near a hot oven. I want something light, flavorful, and easy. Enter one of my favorite meals: grilled fish with fresh fruit salsa served with whatever fresh veggies look good in the produce section.

I don’t usually follow a specific recipe, so here’s my process. I start out at the fish counter (Whole Foods is my favorite for fresh wild caught fish) and see what looks the best. Any white fish will work with this setup, but salmon is also a great choice. Today the wild caught halibut looked too amazing to pass up. And, it happens to be one of my hubby’s favorites. They also had tilapia, sea bass, and flounder...just pick which one you like the best. Then, I head over to the produce section to pick out some fresh fruit and veggies to complement the fish.

Now for the recipe:

Make the salsa first so that it has time to marinate. The further ahead you make this, the better the flavor will be.

Mango Pineapple Salsa
1 Mango, peeled
1 Can diced pineapple or about 2 cups fresh pineapple
A bunch of fresh cilantro
1 Jalapeno
1 Small red onion

De-stem and chop cilantro. Core and deseed the jalapeño, then mince (or omit if you don’t like spice). Dice mango, pineapple, and red onion into very small pieces. Combine all ingredients in a large bowl and stir well. Chill.

Spiced Halibut
2 Halibut filets
1 Lime
1 tsp cumin
1 tsp paprika
Sea salt
Cracked pepper
Olive oil (I like to use the Misto Sprayer)

Heat grill or burner to Med-High. Spray pan with Pam or olive oil. Squeeze some lime and spray some olive oil on each filet. Sprinkle with cumin and paprika. Add salt and pepper to taste. Lay filets down skin side up on a grill or grill pan. You can also use a regular sauté pan. Cook until fish is opaque all the way through, flipping at the midpoint.

Serve fish skin side down and top with the mango pineapple salsa. Hint: This would also make fantastic fish tacos - just stuff ingredient into corn tortillas. Enjoy!

Contributed by Kerri K. Davis, owner and personal trainer of Fit to You Inc. www.fittoyounc.com