Nutritional Value per serving: Calories 426 Carbohydrates: 545g, Fat: 8g, Protein: 43g
1 cup cooked white navy beans
1 cup thawed shelled edamame
1 red bell pepper, sliced small
1/2 cup diced mango
1/4 cup chopped red onion
1/4 cup parsley, chopped
Juice of 1 lime
2 tsp extra virgin olive oil
Pinch of dried chili flakes (optional)
4 (4oz) Halibut Fillets
1 tsp Extra virgin olive oil
1 tbsp parsley, chopped
juice of 1 lemon
Sea salt & pepper to taste
Preheat oven to 400F.
In a large baking dish place halibut skin side down and drizzle with olive oil.
Top with lemon juice, parsley and season as desired with salt and pepper.
Bake for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile- In a small bowl, combine the lime juice, chili flakes and olive oil.
Combine the remaining chopped ingredients and toss to coat. Divide greens evenly.
For the best flavour, allow the salad to sit 30-60 minutes in the fridge or at room temperature- your choice.
Serve salad on top of grilled halibut fillets.