Halibut with Lime Butter and Avocado Salsa

I bought a portion of beautiful looking halibut without a plan for it. Looking around the kitchen at what I had I came up with two options, miso glazed halibut and halibut with avocado and lime. So I sliced the fish down the middle and made two kinds. Because of the brown sugar I added, the grainy quality of the miso paste, and the pan being a little too hot (I cooked the pieces of fish separately, but in the same pan), mr. miso got a little burnt on the outside, but it was still tasty.

Here's what you'll need for the far-superior limey version:



Dice the avocado and tomato in tiny chunks. Combine in a bowl with salt, pepper, and juice from half a lime.




Heat a skillet over medium heat with a little oil and butter (half a tablespoon is plenty). Season the skin side of the fish with salt and pepper. When pan is hot, place the fish skin side down in the pan and leave in place for 5 minutes. Season the top side of the fish and flip. Cook for 5 minutes more, or until the fish is opaque in the middle.

Mmmm, crispy skin you can eat!




Meanwhile melt a tablespoon of butter in a saucepan and add the juice from the other half of the lime. Season with salt.



Plate your dish. Place a heap of the avocado mixture on top and drizzle with lime butter.