COCONUT CRUSTED HALIBUT WITH PINEAPPLE-JALAPENO SALSA

A very fresh and light plate. The halibut filet is 3 ounces and cooks in about 1 1/2 minutes per side. The breading is relative light: a little panko mixed with unsweetened coconut flakes.

We love zoodles! A spiralizer transforms a zucchini into these thin strips that saute up in less than a minute or so. The mushrooms and shallots start it off and take about 15 minutes.

I used a fresh, sweet pineapple that pairs so well with a little jalapeño in this simple, quick salsa.

This recipe is for two light eaters.

Ingredients:

For the salsa:

• 1/2 cup of diced fresh pineapple (1/4 inch dice)

• 1 tsp jalapeno, minced

• 1/4 cup diced onion, red or white

• 1 tbsp chopped cilantro

• 1 tsp fresh lime juice

• Kosher salt and black pepper to taste

For the halibut:

• Two 3-4 ounce halibut filets, skinless

• 1/2 cup panko crumbs

• 1/2 cup unsweetened coconut flakes

• Kosher salt and black pepper

• Olive oil

• Unsalted butter

For the zoodles:

• 1 medium zucchini, spiraled

• 1 cup cremini or white white mushroom, 1/4 inch slice

• 1 smal shallot, thin sliced

• Olive oil

• Unsalted butter

Directions:

• Make the salsa by mixing together all the ingredients in a small bowl. Cover and place in the refrigerator for at least 30 minutes before serving

• Set up a 2 bowl breading station. One with the beaten egg and the other with the panko and coconut mixed together.

• Make sure the halibut filets are dry. Season lightly with salt and pepper.

• Start the zoodles. Heat 1 tbsp olive oil in a skillet over low heat then add the shallots and mushrooms. Saute, stirring, for about 15 minutes. Season with salt and pepper.

• Heat a medium to large skillet over medium low heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Dip the halibut in the egg and coat all over. Coat the halibut with the panko/coconut mixture. When the oil is about 350 degree, add the breaded halibut and cook until golden brown on both side Depending on the thickness of the halibut, this may take 1 1/2 to 3 minutes. Careful, as the panko/coconut breading can easily burn. The halibut should be firm. Remove to a plate and keep warm.

• Turn the heat under up the mushroom and shallot skillet then add the zoodles and saute for about 1 minute, tossing. Season with salt and pepper.

• Immediately plate the zoodles on two plates and top with the cooked halibut.

• Top with the pineapple-jalapeno salsa. Squeeze on some fresh lime or lemon.