Sautéed Halibut with Coconut Rice and Mango Salsa

Total Time
31 min
5 min
26 min


canned chicken broth

¾ cup(s)

light unsweetened coconut milk

½ cup(s), reduced fat

uncooked jasmine rice

cup(s), or basmati rice

table salt

¾ tsp

olive oil

1 tsp

uncooked halibut fillet(s)

20 oz, (4 5 oz-fillets), skinless

black pepper

¼ tsp, freshly ground


1 item(s), peeled, pitted, and diced

uncooked bell pepper(s)

1 item(s), medium, red, diced


2 Tbsp, chopped

fresh lime juice

1 Tbsp

canned chipotle peppers in adobo sauce

1 tsp


  1. Combine broth and coconut milk in medium saucepan. Set over medium-high heat and bring to boil. Stir in rice and ¼ teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, about 18 minutes.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Sprinkle fish with ¼ teaspoon salt and black pepper. Add fish to skillet and cook, turning once, until just opaque in center, about 9 minutes.
  3. Stir together mango, bell pepper, cilantro, lime juice, chipotle, and remaining ¼ teaspoon salt in small bowl.
  4. Divide rice evenly among 4 plates. Top rice with fish fillets and spoon salsa evenly over fish.
  5. Serving size: 1 fillet, ½ cup rice, and ½ cup salsa


If you’re in a hurry, skip making the fresh mango salsa and serve the fish with a purchased salsa.

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