Grilled Halibut with Mango-Avocado Salsa & Basmati Rice

Directions

1. Rinse the basmati rice in a colander, then transfer it to a small saucepan with water and a pinch of salt; bring to a boil.
2. While the water heats, wash and dry all produce.
3. When the water boils, lower the heat and cover; simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and let rest, covered, for 5 minutes.
4. Peel the mango and cut the flesh from the pit; dice and transfer to a medium bowl.
5. Halve and pit the avocado, scoop out the flesh, and dice; add to the mango.
6. Halve the jalapeño, remove seeds, mince, and stir into the bowl with mango and avocado.
7. Preheat a grill pan or skillet over medium heat.
8. Juice the lime into a small bowl and set aside.
9. Season the halibut with salt and pepper, drizzle with olive oil, and squeeze over half of the lime juice.
10. Place the fish on the grill pan or skillet; cook until opaque in the center, about 3–4 minutes per side, then transfer to a plate.
11. Chop the cilantro leaves and fold them into the mango-avocado mixture.
12. Add the remaining lime juice to the salsa and season with salt and pepper; mix well.
13. To serve, place the basmati rice on plates, top with the fish, and spoon the mango-avocado salsa over or beside it.