Prep time: 15 minutes
Cooking time: 4 minutes
Ingredients:
- Halibut fillet, skinless and boneless (8 ounces)
- Extra virgin olive oil (4 teaspoons)
- Black pepper (½ teaspoon)
- Kosher salt (½ teaspoon)
- Garlic, granulated (½ teaspoon)
Additional ingredients:
- Papaya, peeled and cut ¼ inch (1 cup)
- Avocado, peeled and cut ¼ inch (1 cup)
- Lime juice (¼ cup)
- Heirloom tomato, cut in half (½ cup)
- Red onions, cut ¼ inch (½ cup)
- Cilantro, chopped (½ cup)
- Fresh ginger, peeled and grounded (½ teaspoon)
- Black pepper (2 teaspoons)
- Kosher salt (1 teaspoon)
Preparations:
In a small bowl combine papaya, avocado, lime juice, heirloom tomato, red onions, cilantro, ginger, black pepper and salt and mix well. Then, place in the refrigerator.
Preheat the skillet to a medium high heat. Have the halibut fillet on a plate, and rub the halibut with 2 teaspoons of olive oil and season with black pepper, salt and granulated garlic on both sides. Add olive oil to the skillet, then grill the halibut for 5 minutes, cover with lid while cooking. Flip to the other side and grill for 5 more minutes. Remove the halibut to a plate, top it with papaya salsa and enjoy.