15 Minute Halibut with Avocado Salsa

The halibut in this recipe is high in protein and low in calories. Its mild flavor is complemented by the spicy taste of the salsa. You also get the added boost of vitami A from the tomatoes and heart-healthy monounsatured fats from the avocados in the salsa. One serving provides 90% of the daily value (DV) for selenium, 85% DV for vitami D, and 75% DV for protein. Prep and Cook Time: 15 minutes Serves 4 Ingredients: • 4 6oz halibut steaks or filets • 1/4 cup minced scallion • 1-2 tsp finely minced jalapeno • 6 medium cloves garlic, pressed • 1/4 cup + 1 TBS fresh lemon juice • 3 TBS chopped fresh cilantro • 8 cherry tomatoes, quartered • 1 medium ripe but firm avocado diced in1/4 inch cubes • Salt and black pepper to taste Directions: 1. Press garlic and let sit for 5 minutes to bring out its health-promoting properties. 2. Mix all ingredients except halibut and 1 TBS lemon juice and set aside. 3. Heat 2 inches of water in the bottom of a steamer and let it come to a boil. 4. Rub halibut with 1 TBS lemon juice and season with a little salt and black pepper. Place in steamer and steam 10 minutes for every inch of thickness. (5 minutes if 1/2 inch etc.) 5. Place on plate, and top with salsa. Serving Suggestion: Serve with Mexican Corn on the Cob. Healthy Cooking Tips: It is best to choose halibut that is fresh and at least 1 inch thick. Because halibut can become dry when cooked, the thicker cuts help to retain moisture. It's important not to overcook halibut. To check for doneness, insert the tip of a knife into the center. It will flake, but still be moist when it is cooked to perfection. In fact, cook it slightly less than desired doneness, as it continues to cook after removing from the heat. Unlike the other salsas, this one is served with a chunky texture. Chop everything fine except the tomatoes and avocado. If the avocado is very ripe it will make the salsa look mushy. Choose an avocado that is ripe, yet still has a slight firmness. You will have a more attractive salsa.