Ingredients:
For the salsa:
- 1 tsp. (5 mL) lime zest
- Juice of 2 limes
- ¼ tsp. (1 mL) freshly ground pepper
- 1½ cups (375 mL) chopped ripe Roma tomatoes
- ½ cup (125 mL) sliced green onion
- 1 Tbsp. (15 mL) tequila
For the fish:
- 2 halibut steaks
- ¼ cup (60 mL) flour
- ½ tsp. (2 mL) salt
- ¼ tsp. (1 mL) freshly ground pepper
- 1 Tbsp. (15 mL) olive oil
Instructions:
1. Prepare the salsa:
- Mix all salsa ingredients in a small bowl.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
2. Prepare the halibut:
- Preheat oven to 375°F (190°C) (halibut is firmer, so a slightly higher temp works better).
- Remove skin from halibut steaks, if desired.
- In a shallow bowl, mix flour, salt, and pepper.
- Lightly coat the halibut steaks in the flour mixture.
3. Cook the halibut:
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Add halibut steaks and cook for 4 minutes on one side, until golden brown.
- Flip the steaks over, reduce heat slightly, and cook for 3 more minutes on the other side.
- Top the fish with salsa, then transfer the skillet to the oven.
- Bake at 375°F (190°C) for 10–12 minutes, or until the fish flakes easily with a fork.
4. Serve & Enjoy:
- Serve immediately with Basmati rice and steamed green beans.