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Jerk Halibut with Tropical Fruit Salad

by S Fish September 21, 2016

Jerk Halibut with Tropical Fruit Salad

Serves: 4

For Jerk Halibut:

  • 4 4-ounce halibut 
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons avocado oil (divided)

For Fruit Salad:

  • 1 cup diced mango
  • 1 cup diced pineapple
  • ½ cup diced red onion
  • ½ cup chopped green onion, bulbs and tops
  • 1 cup diced fresh tomatoes, seeded
  • 1 to 2 jalapeno peppers, seeded and diced (depending on heat preference)
  • ¼ cup chopped fresh cilantro leaves
  • 1 large avocado (not too ripe), peeled and diced


For Dressing:

  • 1 small lime, juice (about 2 tablespoons)
  • 1 ounce silver tequila
  • 1 tablespoon avocado oil (or EVOO)
  • 1 tablespoon lime zest
  • 1 tablespoon agave nectar
  • 1 teaspoon Sriracha sauce
  • ¼ teaspoon sea salt

To prepare fish, unwrap and pat dry with paper towels.  Leave skin on underside of halibut if attached.

In small bowl, toss together allspice, cinnamon, brown sugar, red pepper, cloves, cumin, salt and black pepper until combined. Add 2 tablespoons of avocado oil and mix until a paste is formed.

Rub paste over all sides of fish.  Add remaining 2 tablespoons of avocado oil (or other high smoke point oil) to large skillet and bring to medium-high heat. Add halibut and sear on each side (front and back or all 4 sides if cut think and long) for several minutes each until spices have formed crust and fish is no longer translucent.

Add all ingredients for fruit salad, except avocado, to bowl. Prepare dressing by whisking together all dressing ingredients in small bowl until combined.  Pour dressing over fruit salad. Gently stir in avocados.

To serve, place mount of fruit salad on plate and top with halibut. Season with Sriracha or hot sauce if desired.  


By Jennifer Fisher

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