Orange Ginger Halibut with Mango Salsa
My favorite dinner this week was this 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! You can easily swap the halibut for any white fish of choice, like cod or haddock. Whatever you can find or have on hand!
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
ORANGE GINGER HALIBUT WITH MANGO SALSA
4
servings20
minutes20
minutesThis orange ginger halibut with mango salsa is a delicious and simple meal that will bring a little bit of sunshine into your kitchen.
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Ingredients
- orange ginger halibut
1/4 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
juice of 1 orange (about 1/4 cup)
1 tablespoon raw honey
1 tablespoon grated ginger root
2 garlic cloves, grated
1/2 teaspoon kosher salt
1 1/2 pounds halibut, cod, haddock, or talapia, cut into four filets
- bok choy
2 bok choy heads, quartered
1 tablespoon olive oil
kosher salt
- mango salsa
1 mango, peeled, pitted, and small-diced
1 ripe avocado, pitted and small-diced
1/4 cup finely chopped cilantro leaves, additional for topping
juice of 1 lime
kosher salt
- for serving
1 cup jasmine rice, cooked according to package instructions
Directions
- Preheat oven to 400 degrees F. Add the coconut aminos, orange juice, honey, ginger, garlic, and salt to a small bowl or jar and mix to combine. Set the sauce aside.
- Heat the olive oil in a large, oven-safe skillet over medium heat until shimmering. Add the bok choy, flat side down, and sear until crisp, 3 to 4 minutes. Sprinkle with a few pinches of salt, remove from the pan, and set aside.
- In the same skillet (adding an additional drizzle of oil if needed), place the halibut filets skin-side down. Surround the filets with the bok choy, pour the orange-ginger sauce over everything, and bake until the fish is opaque and flakes easily with a fork, 13 to 16 minutes.
- While the fish bakes, make the mango salsa: add the mango, avocado, cilantro, lime juice, and a generous pinch of salt to a medium bowl. Toss to evenly combine and set aside.
- Once fully cooked, divide the fish and bok choy between four plates. Serve with cooked rice (if desired) and drizzle with any remaining sauce from the pan. Evenly divide the mango salsa on top and sprinkle with additional cilantro.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
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!
This was so easy to make and the flavors were balanced and delicious
Yum!