Roasted Halibut with Lime and Papaya and Avocado Salsa

MAKES 4 SERVINGS • PREP TIME: 5 minutes • COOK TIME: 12 minutes

3 1/2 tablespoons freshly squeezed lime juice
1 teaspoon grated lime zest
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
Pinch of cayenne
1 tablespoon extra-virgin olive oil 2 teaspoons finely chopped fresh cilantro
4 (6-ounce) halibut fillets
Papaya and Avocado Salsa (below)

Combine the lime juice, lime zest, salt, cumin, cayenne, olive oil, and cilantro in a small bowl and whisk until thoroughly blended. Spread 3 tablespoons of the marinade evenly over both sides of the fillets. Reserve the remaining marinade. Cover and refrigerate for 30 minutes.

Preheat the oven to 400°F. Lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.

Pat the fillets dry with paper towels and put them in the prepared pan. Bake for 10 to 12 minutes, until the flesh is opaque and flakes easily.To be certain the fish is cooked through, push a two-pronged kitchen fork straight down into the flesh; the fish is done when it is no longer translucent.

Drizzle the reserved marinade over the fillets and top each with a generous dollop of the salsa. Serve immediately.

Papaya and Avocado Salsa
MAKES ABOUT 2 CUPS • PREP TIME: 10 minutes • COOK TIME: not applicable

1 cup diced papaya
1 cup diced avocado
3 tablespoons finely diced red bell pepper
3 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
Pinch of cayenne

Put all the ingredients in a bowl and stir gently to combine. For optimal flavor, cover and let sit at room temperature for 30 minutes before serving.

Variations: Substitute mango, pineapple, or tomato for the papaya. Substitute pomegranate seeds for the red bell pepper.

Source: http://www.rebeccakatz.com/recipe-box/roasted-halibut-with-lime-and-papaya-and-avocado-salsa