Photo of Sautéed halibut with coconut rice and mango salsa by WW

Sautéed halibut with coconut rice and mango salsa

6
4
4
SmartPoints® value per serving
Total Time
31 min
Prep
5 min
Cook
26 min
Serves
4
Difficulty
Easy
In a quick 30 minutes this complete dinner comes together with tender flaky fish fillets, tart and crunchy mango salsa and a rich delicious coconut rice, perfect for absorbing the tangy juices from the salsa! The vibrant colors of the salsa are a stark and beautiful contrast to the bright whiteness of the fish and rice. Quickly steam some broccoli or wilt some spinach for added green presence. This salsa is also great over chicken breast and with other fish such as halibut, cod or tilapia, which all cook fairly quickly. The chipotle adds the heat to the salsa but can easily be left out if you are serving this to sensitive eaters.

Ingredients

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

mango(es)

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

uncooked bell pepper(s)

1 item(s), medium, red, diced

cilantro

2 Tbsp, chopped

fresh lime juice

1 Tbsp

canned chipotle peppers in adobo sauce

1 tsp

Instructions

  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

Notes

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

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