Baked Halibut with Mint Salsa

Your mother-in-law will think you've been taking gourmet cooking lessons.

Part One: Salsa Preparation

• Grate rind from one lemon.
• Remove the seeds and dice the lemon as fine as possible.
• Add 1 small diced red onion.
• Add a handful or more of diced fresh mint leaves.
• Add a few chilli flakes if you want a bit of spice in it.
• Add quarter cup of white sugar, stir in.
• Taste: should be nicely sweet and tart, not too much of either.
• Serves 2-3, double everything if you want more.

Part Two: Halibut Cooking

• Ideally remove skin from halibut (get knife between skin and meat, then pull knife along skin with pressure downward beneath the meat at a 45 degree angle, knife will slip between skin and meat without cutting into the meat). But don't worry if too much hassle!
• Press lemon pepper and sea salt into both sides of halibut. In a hot oiled frying pan, sear the halibut 1 minute each side. You may fry some diced garlic with it if you like.
• Pre-heat oven to 350, put halibut in for 10 minutes or so, depending on thickness - don't overcook, as there's nothing worse than dried out halibut! You'll know it is ready when it flakes with a fork and is still juicy inside. It will cook outside the oven for a minute or two, so be cautious about putting it back in oven.

Port Renfrew Fishing Adventures
info@fishingportrenfrew.ca
Phone: 1-250-642-2587