Halibut with Basil-Mango-Avocado Salsa

I went to the store yesterday with cod on my grocery list but the halibut was on sale…endofstory. Just kidding, another selling point was the fact it was wild caught and sustainable. Halibut is awesome when paired with a little sweetness and it loves when you shower it with citrus. Toss in some fresh herbs. Avocado. Tomato. Done. mango avocado salsa For the halibut: season both sides with kosher salt and freshly ground pepper, get a pan really hot and add a splash of EVOO, then sear the fish for about 3 min per side. I made a bed of plain quinoa, then added the halibut and topped with plenty of the salsa. We ate all of the salsa between 2 people so if you are feeding more…make MORE 🙂 halibut with mango avocado salsa

Basil-Mango-Avocado Salsa

  • 1 medium ripe avocado, peeled and cut into a large dice
  • 1/2 cup frozen diced mango, thawed
  • 1 medium tomato, diced
  • 4-5 large fresh basil leaves, thinly sliced
  • 2 tablespoons snipped chives (I use kitchen shears…easier than a knife!)
  • 1 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • kosher salt and freshly ground black pepper


  • Toss together in a small bowl and enjoy outside!

Based on this recipe from Bon Appetit.

Healthy Baked Crab Cakes

We love to eat ceviche! My two favorite versions from our recent vacation were from Cvi.Che 105 in Miami and Santiago’s Bodega in Key West. At Cvi.Che 105 we had the Ceviche in Cream of Pisco 100…shrimp, sweet potatoes, Peruvian corn and a large portion…excellent!! On Santiago’s website the picture under cold tapas is the yellowfin tuna ceviche that we enjoyed so much. The large pieces of tuna, mango and avocado are sweet and flavorful and are melt in your mouth good.

What does ceviche have to do with crab cakes you may ask???

Well yesterday, I tried to make a version of ceviche inspired by Santiago’s and I tried to use shrimp instead of the tuna. I diced avocado and mango. Added sliced jalapenos for a little heat. Used 1 pound of peeled, deveined shrimp. Multiple limes. All wasted. It didn’t turn out. We had a few bites only to make ourselves feel better about the wasted ingredients and effort. Better luck next time!

For lunch today I stuck with a recipe that I have made multiple times. Baked crab cakes. I adapted the recipe slightly from the recipe I originally found on skinnytaste. This recipe superbly highlights the lump crab meat without a bunch of fillers. I love them!

Healthy Baked Crab Cakes

Adapted from Skinnytaste

  • 9 ounces fresh, lump crab meat
  • 1/4 cup bread crumbs
  • 1 large egg
  • 2 tablespoons finely diced red onion OR chives (today I used chives)
  • 2 tablespoons finely diced red pepper
  • 1 tablespoon light mayo
  • 2 tablespoons cilantro, chopped
  • 1/2 lime, juiced
  • salt and pepper to taste
  • olive oil cooking spray


  • In a bowl, combine bread crumbs, egg, onion, red pepper, mayo, cilantro, lime juice, salt and pepper. Mix well. Fold in the crab meat gently so that it doesn’t break up. Gently shape into patties using a 1/4 or 1/2 cup mixing cup (depending on the size you want them to be). Spray the bottom of a 8 inch baking pan with cooking spray.
  • Chill in the fridge for a half hour before baking.
  • Preheat oven to 400 degrees. Bake about 15- 20 minutes. Serve with the remaining 1/2 lime cut into wedges.