Name: Broiled Panko Halibut with Tropical Salsa
Ingredients: 3 Roma tomatoes, seeded and diced; 1 cup diced fresh mango; ½ cup diced pineapple; 2-3 green onions, chopped; ¼ cup shredded sweetened coconut; ½ cup chopped cilantro; ¼ cup pineapple juice; 2 T fresh lime juice (zest the lime before juicing, putting the zest aside); 1/4 tsp Kosher salt; Optional – Dash or two of cayenne; 2 6oz halibut filets; ½ cup panko breadcrumbs; 1 T fine chopped cilantro; 1 tsp Kosher salt, divided; ¼ tsp pepper; Zest of one lime; 2 T butter, melted; 2 tsp Dijon mustard

Ingredients

Scale

For the salsa:

3 Roma tomatoes, seeded and diced
1 cup diced fresh mango
½ cup diced pineapple
2-3 green onions, chopped
¼ cup shredded sweetened coconut
½ cup chopped cilantro
¼ cup pineapple juice
2 T fresh lime juice (zest the lime before juicing, putting the zest aside)
1/4 tsp Kosher salt
Optional – Dash or two of cayenne

Note: this makes a generous amount of salsa. Any leftovers can be covered and stored in the refrigerator for up to 3 days.

For the panko broiled halibut:

2 6oz halibut filets
½ cup panko breadcrumbs
1 T fine chopped cilantro
1 tsp Kosher salt, divided
¼ tsp pepper
Zest of one lime
2 T butter, melted
2 tsp Dijon mustard

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Instructions

Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Zest the lime and put the zest aside for now.
Stir all the salsa ingredients into a medium bowl – tomatoes, mango, pineapple, onions, coconut, cilantro, pineapple juice, lime juice, salt, and optional cayenne, if using. Set aside. If making salsa in advance, cover and store in the refrigerator.
Remove the skin from the halibut filets. Rinse with cool water and pat dry with paper towels. Season fish on all sides with ½ teaspoon of Kosher salt. Place filets on prepared baking sheet.
In a small bowl, stir together the Panko breadcrumbs, cilantro, remaining salt, pepper, and lime zest. While stirring vigorously with a fork, drizzle the melted butter onto the mixture.
Brush a teaspoon of mustard onto the top of each filet. Top each filet with half the Panko mixture, mounding on top and pressing gently with your fingers if necessary.
Place the pan with the fish onto the middle rack in the preheated oven. Bake for 10 minutes, until the interior temperature of the fish reaches 145 degrees. Turn on the broiler and broil for 1 to 2 minutes, until the Panko topping turns golden brown.
Remove the pan from the oven. Place a generous helping of salsa on a plate and top with the broiled halibut. Serve immediately.