Citrus Lime Halibut With Papaya and Avocado Salsa

Serves 4


Papaya Avocado Salsa
Makes 2 cups (¼ cup per serving)
1 cup diced papaya
1 cup diced avocado
3 Tbsp finely diced red bell pepper
3 Tbsp finely chopped fresh cilantro
2 Tbsp freshly squeezed lime juice
1 Tbsp extra-virgin olive oil
¼ tsp sea salt
Pinch of cayenne

3½ Tbsp freshly squeezed lime juice
1 tsp lime zest
¼ tsp sea salt
¼ tsp ground cumin
Pinch of cayenne
1 Tbsp extra-virgin olive oil
2 tsp finely chopped fresh cilantro
4 6-oz. halibut fillets


Mix all of the salsa ingredients together.  For optimal flavor, let the salsa sit for 30 minutes. Combine the marinade ingredients and whisk until thoroughly blended. Then coat the halibut in 3 Tbsp marinade and refrigerate for 30 minutes.

Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.

Pat the fillets dry with paper towels and place them in the prepared pan. Bake for 10 to 12 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. 

Drizzle the remainder of the marinade on top of the fish. Top with papaya salsa. Serve immediately. (Remainder can be stored refrigerated in airtight container for 5 days.)

Note: If desired, serve fish and salsa on a warmed corn tortilla spread with guacamole, and top with shredded lettuce or cabbage slaw.

Nutrition facts (per serving, not including tortilla variation): calories 230, fat 9 g (saturated fat 2 g), protein 35 g, carbohydrates 4 g, fiber 0 g, sodium 240 mg

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, (Photo Credit: Leo Gong.)

Published March 2014 

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