Slow-Roasted Halibut with Mango Salsa and Guacamole Recipe

Slow-Roasted Halibut with Mango Salsa and Guacamole

Serves 4

This effortless recipe will make you look like an entertaining expert when you present this perfectly plated halibut entrée! Slow roasting the fish brings out the flavor and maintains the moisture. Pair it with a crisp, chilled Sauvignon Blanc.


  • 1 1/2 to 2 lbs halibut, cut into 4 pieces
  • Salt and pepper, to taste
  • 2 cups Metropolitan Market Guacamole
  • 2 cups Metropolitan Market Mango Salsa
  • 2 cups Metropolitan Market Corn Salad


  1. Adjust oven rack to middle position and preheat oven to 300°F.
  2. Place halibut fillets on a shallow oiled baking pan or parchment-lined rimmed baking sheet. Sprinkle with salt and pepper.
  3. Roast for 15 to 20 minutes or until fish is opaque at center and cooked through.
  4. To serve, spread guacamole on 4 plates or a platter. Top with warm halibut filets. Spoon mango salsa over fish. Serve corn salad on the side.
  5. Cook’s Tip:
  6. For food safety, the USDA recommends cooking fish to an internal temperature of 145°F.


Amount Per Serving (based on 4 servings)
Calories: 450
Total Fat: 20 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 85 mg
Sodium: 1600 mg
Carbohydrates: 36 g
Fiber: 12 g
Total Sugar: 20 g
Added Sugars: 12 g
Protein: 36 g
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