baked spiced halibut with tomato concasse

the marinade
75 mL Western Family salsa (ideally hot) (1/3 cup)
15 mL Western Family Dijon mustard (1 tbsp)
15 mL Western Family light mayonnaise (1 tbsp)
10 mL fresh lemon juice (2 tsp)

the fish
4 halibut fillets or steaks about 6 oz/175 g each
1 avocado, diced
3 ripe tomatoes, seeded, diced
3 mL salt (½ tsp)
3 mL coarse black pepper (½ tsp)

the method
1. Combine marinade ingredients in a plastic bag or bowl. Mix well; add halibut pieces and roll around to fully coat each piece. Refrigerate up to 8 hours or for a minimum of 1 hour.

2. Preheat oven to 400°F (200°C).

3. Combine avocado, tomato, salt and pepper. Mix well and spread mix over the bottom of a small, shallow baking dish. Place the halibut on top, spreading any remaining marinade over top of fish.

4. Bake uncovered for about 10 minutes per 1" (2.5 cm) thickness or until fish is cooked through and flakes when tested with a fork.

Makes 4 servings.

Nutritional analysis per serving
Calories 317 Protein 40 g Fat 13 g Carbohydrate 10 g Fibre 3.5 g