ONE PAN ORANGE GINGER HALIBUT WITH MANGO SALSA
My favorite dinner this week was this one pan orange ginger halibut with mango salsa. This recipe brought a little bit of sunshine into my kitchen, with a variety of fruits and veggies in every bite. I think you’re going to want to add it to your weekly dinner rotation after you try it. And I recommend making this as soon as possible to usher in the spring vibes because I’m done with winter!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other meal prep recipes if you’re looking for more:
- Sheet pan Mediterranean inspired salmon and veggies
- Roasted garlic pesto salmon
- Salmon lettuce wraps with mango salsa
- Paleo teriyaki salmon bowls
- Summer kale salad with barbeque salmon
ONE PAN ORANGE GINGER HALIBUT WITH MANGO SALSA
ONE PAN ORANGE GINGER HALIBUT WITH MANGO SALSA
4
servings20
minutes20
This one pan orange ginger halibut with mango salsa is a delicious and simple meal that will bring a little bit of sunshine into your kitchen.
Ingredients
- bok choy
2 2 bok choy heads
2 tbsp 2 avocado oil
salt to taste
- orange ginger halibut
1 tbsp 1 fresh minced ginger
2 tsp 2 finely minced garlic
juice of 1 dekopon citrus (about 1/3 cup)
1 tbsp 1 honey
1/4 cup 1/4 coconut aminos, tamari, or soy sauce
salt to taste
1 1 and 1/2lbs wild caught halibut, cut into 2-4 filets
- mango salsa
2 2 yellow mangoes, peeled, de-pitted, & cubed
1 medium 1 avocado, peeled, de-pitted, & cubed
3/4 cup 3/4 fresh cilantro leaves, chopped
juice of 1 lime
salt to taste
- optional
1 cup 1 brown or white rice, cooked for serving + additional lime juice
Directions
- Preheat oven to 425 degrees. Cut the bok choy heads into quarters, then heat the avocado oil in a large cast iron or stainless steel skillet over medium heat.
- Once the oil is heated add the bok choy four quarters at a time, and sear each flat side for 3-4 minutes to crisp. Top with a sprinkle of salt right after removing from heat. Set all of the bok choy aside.
- While searing the bok choy, mix up the orange ginger sauce by whisking the garlic, ginger, dekopon juice, honey, and coconut aminos together in a small bowl. Salt to taste.
- Prepare the rice according to package instructions if using.
- Add the halibut filets, skin side down, to the same pan that the bok choy was cooked in. If needed, add another drizzle of oil to the pan so the filets don’t stick.
- Add the bok choy back to the pan to surround the halibut.
- Top everything with the orange ginger sauce, then place in the oven for 10-12 minutes.
- While it bakes, mix the cubed mango, avocado, cilantro, and lime juice in a bowl to make the mango salsa. Salt to taste.
- When the halibut is done baking, serve over the cooked rice and bok choy and a few spoonfuls of the sauce from the pan. Top with the mango salsa and enjoy!
Highly recommend! Thanks Jenn!
I don’t normally love white fish but this mango salsa change the whole game, I’m Mexican so I made it into tacos! Loved it 💜
Absolutely delish and super healthy! I love that Jenn’s recipes always make me think outside the box and try new things! We live off of her recipes!
This is soooo good. My bok choy was small so next tine ill use more!