Ahhh I’m so stoked the summer season is upon us.
Today in Vancouver we were blessed with a gloriously amazing, sunny and warm day. On days like this I am reminded summer is closely approaching and eating brighter and lighter is a fabulous part of the summertime vibe.
Something shifts in my body when it gets warm out- I automatically gravitate to cooler foods and lighter dishes. Salads and fish are staples in my summer diet. Tonight I decided to make coconut-lime crusted halibut with a mango salsa salad! It was super easy to prepare.
Coconut-Lime Crusted Halibut With Mango Salsa
I mixed together 1/2 cup of coconut milk, 1 tbsp agave nectar and 2 tbsp fresh lime juice. I coated the halibut steaks in the coconut milk mixture then sprinkled them with untoasted coconut.
I heated a pan over medium heat and coated the pan with 2 tbps’s of olive oil.
I placed the coconut crusted halibut into the pan and cooked for about 15 minutes, browning both sides
2 Mango’s chopped
1 Avocado chopped
2 Tomatos chopped
small handful of thinly sliced red onion
large handful of chopped cilantro
1 small habenaro pepper chopped (only used half the seeds)
I mixed all the chopped ingredients in a bowl and squeezed fresh lime juice of half a lime.
Mixed greens on the base of the plate. Then I added half of the mango salsa on top of the greens. I then gently placed the halibut steak on top and topped with a small spoonful of mango salsa as a pretty garnish!
Super stoked to enjoy this beauty of a meal, with a nice crisp white wine and the amazing company of my man 🙂
Here’s some pics: