Lynds
- Mar 13, 2021
- 2 min read

Blackened Halibut with a Peach Avocado Salsa

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Oh halibut... I don't truly eat fish often but when I do, you're the steak of the sea!! Who feels the same? It's mild but with a dense meaty texture, not the slightest bit fishy taste and takes on whatever flavour profile you give it.. it's a beautiful bare canvass for chefs! Thankfully! These wild caught fillets were speaking my language so I had to make something worthy of them.

Have you heard of Traegers blackened Saskatchewan? It's a spicy blackening seasoning rich with flavour and does a nice crust to any meat you put it on... and we have tried! #traeger

Place these fillets in a convection oven at 325 degrees and let them cook for about 20 minutes! This would likely be delicious all by itself but why risk it ... LOL

On to the peach avocado salsa......

This fresh salsa should really be made in advance.... While I say fresh.. you could use diced fresh peaches, but to truly hit the desired flavour profile canned or jarred peaches are best... dice into small pieces. Finely chop some Organic cilantro and add to the mix, with at least one finely chopped organic shallot and 2 medium ripe organic avocados. A bit of salt and a generous pour of lemon juice and a splash of GMO free avocado oil... Toss and set in the fridge to marinate!

I'm trying to drag out this post a bit because seriously while the flavour is epic, the labour and time in is virtually nothing... I guess I could say the fish itself is an expensive cut and type so there is that to dissuade you, but I would seriously splurge to taste this flavour profile and clean eating beauty. I paired this simply with steamed asparagus and honestly that was a wrap... in 20 minutes...