Monday, September 19, 2011

Halibut with Pineapple Salsa

Halibut over wild rice with Pineapple Salsa

divine array of colorful and tasty ingredients that make the perfect topping for just about any piece of  white fish. I source fish from markets and vendors that support sustainable seafood practices, this is wild-caught pacific halibut which gets a "Best Choice" rating from The Monterey Bay Seafood Watch . Seafood Watch offers a comprehensive guide about what to buy and what not to buy. You can download a pocket guide that is right for your region. Get to know what are the best choices, good alternatives, what to avoid and whats on their super green list. The Marine Stewardship Council  and the Blue Ocean Institute  are other seafood watchdogs that help us make choices for healthy oceans.   Whole Foods Market adheres to and supports environmental healthy seafood choices.

Pineapple Salsa

Tidbits for perfection: For optimum flavor, make certain the pineapple is really ripe. Roasted red peppers can be found in the refrigerated grocery section (usually near produce) of most health-oriented grocery stores. Plan accordingly, avocadoes tend to take a few days to ripen, keep this in mind if a ripe avocado is not available. Coconut and Macadamia nuts toast very quickly, watch closely as there is a small window between toasted and burned! 

1 cup fresh pineapple, chopped
¼ cup roasted red pepper, chopped
¼ cup shredded carrots
⅛ cup shredded coconut, toasted
⅛ cup macadamia nuts, chopped and toasted
⅛ cup green onion, sliced
½ ripe avocado, cut into bite size pieces

In a medium bowl, combine pineapple with red pepper, shredded carrots, coconut, macadamia nuts and green onion. Just before serving, add avocado and stir just to combine. Yield: 4 servings.