Wild Halibut with Mango Salsa



You might have heard a lot from your doctors and people, ‘Eat less red meat and more fish’, but is eating farmed fish safe? Is wild fish healthier than farmed fish?

Obviously, some commercial fish is actually worse than red meat. When we were younger the fish that we ate were always wild caught from ocean or lakes, but now the most of the fish in grocery stores and restaurants are from fish farm. Once I saw on youtube how salmon are raised from fish farm and it almost made me puke. The environment was dirty and packed with so many fish, which means they need to be treated with antibiotics and fungicides.

My fish of choice always would be from natural habitat, but unfortunately wild-caught doesn’t always mean it’s good as well. Due to pollutions and  radioactive contamination many of wild fish now contain high levels of mercury and other toxins.

I found a website for info. Go HERE and see what is the best choice for fish.

Wild Halibut with Mango Salsa

3 pieces (6 oz each) wild halibut
1 cup extra vergin olive oil
1 tablespoons garlic, minced
1 tablespoon fresh parsley, chopped
1 lemon
2 teaspoons pink salt

1 mango, peeled and diced
1/3 cup red onion, chopped
1/2 cup cucumber, peeled and diced
1/3 cup cilantro, chopped
1 tablespoons lime juice
pink salt and pepper

1 jalapeno pepper, diced (optional)


Mince garlic, chop fresh parsley, and cut lemon in half.


In a bowl, mix fish with garlic, parsley, lemon juice, and extra virgin olive oil. Add salt and marinate for at least one hour.


While marinating the fish, prepare mango salsa. Dice red onion, cucumbers, mango, and cilantro.


Combine all the ingredients in a bowl. Add salt and pepper.


Squeeze lime and mix well. Keep it in refrigerator.


Preheat oven at 350F and bake marinated fish for 15-20 minutes.


Serve with mango salsa and coconut lime brown basmati rice.


My mango got ripened more than I wanted and got mushy but it still tasted good.


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