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Pan-Fried Halibut with Papaya-Pineapple Salsa
Serves 4

This is a great recipe for March in British Columbia, as halibut season re-opens and we can find lots of ripe, tropical fruit in the grocery stores.

Salsa Ingredients:

• 2 cups ripe papaya, diced
• 1 cup ripe pineapple, diced
• 2 green onions, thinly sliced
• 1 jalapeno pepper, ribs and seeds removed, finely diced (or your favourite hot sauce to taste)
• ½ cup packed fresh cilantro leaves, chopped
• juice of half a lime
• 1 tsp. salt
• 1 tbsp. peanut or olive oil

Mix all ingredients in a bowl, and set aside while you prepare the halibut.

Halibut Ingredients:

• 4-6 ounce (175g) boneless, skinless halibut fillets
• ¼ cup all purpose flour
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 2 tbsp. butter
• 2 tbsp. olive oil

Mix together the flour, salt and pepper. Dredge the halibut fillets in the flour, shaking to remove excess. Heat the butter and olive oil together in a large frypan on medium-high heat. Fry the fillets, two at a time, until browned on each side and the flesh of the fish flakes easily. Serve hot, with a small mound of the salsa right on top of the fish, or to the side.