1 ½cupsmango1 large or two small mangoes) peeled and diced small
1largeavocadopeeled and diced small
½cupfinely chopped red cabbage
½red bell pepperfinely chopped
1green onionfinely chopped
1jalapeñowithout seeded and minced, see recipe note
¼cupfresh cilantrofinely chopped
2tablespoonsfresh lime juiceabout 1 lime
1tablespoonextra virgin olive oil
kosher salt and freshly ground black pepperto taste
For the Halibut
47-ounceskinless halibut filetspatted dry
Preheat oven to 450°F.
Combine all salsa ingredients (mango through cumin) in a medium bowl and gently stir to combine. Season to taste with fine sea salt and freshly ground black pepper; set aside.
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking. Add halibut fillets, without crowding, to the hot skillet. Be careful as the oil will cough and sputter. After a few seconds nudge each fillet with a spatula to promote even searing. Continue to sear for about 3 minutes. Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown. Once it has, transfer skillet to oven for 4 to 5 minutes more, until fish is opaque in the center. Remove from oven and flip each fillet. Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt (such as kosher or Maldon) and freshly ground black pepper.
Stir salsa once more and spoon desired amount over each fillet. Serve immediately.
I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.