Pan Seared Halibut 

4 tablespoons olive oil

1 lb. halibut

¼ teaspoon salt

¼ teaspoon black pepper

Heat large skillet on high heat. Season fish on non-skin side with salt and pepper or any other spices you prefer.

Add oil to the hot skillet. The oil should sizzle. 

Add fish to the skillet non-skin side down.

Sear for 4 minutes, moving the fish around to make sure oil coats the surface of the fish so that the fish is not sticking to pan while searing.

After the 4 minutes, turn the fish over on the skin side and cook for 3 more  minutes.

Skin can be removed easily removed at this point if you don’t like to eat it.

Mango Salsa
 

3 ripe mangos, diced

1 medium red bell pepper

½ cup chopped red onion

¼  cup packed fresh cilantro leaves, chopped

1 jalapeno, seeded and minced

1 large lime, juiced (1/4 cup)

¼ teaspoon salt, to taste

¼ teaspoon pepper, to taste

Combine the prepared mangos, bell pepper, onion, cilantro, and jalapeno in a serving bowl.

Drizzle with the juice of 1 lime.

Stir the ingredients together with a large spoon. Season to taste with salt and pepper as you desire then stir again.

For best favor, let the salsa rest for 10 minutes or longer.

Perfect Rice Pilaf 

2 tablespoons butter

1 cup uncooked rice

2 cups of  warm chicken broth

Salt and pepper to taste

Preheat oven at 350 Fahrenheit 

Melt butter in skillet, add rice and stir well. 

Cook until rice is lightly browned. 

Pour chicken broth into skillet

Stir to make sure all rice is completely covered with the chicken broth

Cover skillet with skillet top or aluminum foil

Bake for 25 minutes

After 25 minutes remove skillet from oven and uncover. 
Fluff rice with fork and season as desired