air fryer halibut
My Own Meal Plan

Air Fryer Halibut With Fresh Mango Peach Salsa

This kitchen tool can do just about anything! Here’s how to make air fryer halibut.

The versatility of the air fryer is astounding. Use it to crisp up frozen foods, or – as this recipe boasts – make perfectly cooked fish! You don’t have to turn on the oven, and dinner is on the table in no time.

Alex Daynes shares how to make halibut in the air fryer. She also shares how to make a fresh mango peach salsa, and serve it all up on a bed of coconut rice.

Find more of Alex’s recipes at www.myownmealplan.blogspot.com, or on Instagram, @myownmealplan.

 

Air Fryer Halibut With Fresh Mango Peach Salsa

Ingredients

  • 12 ounces (340 g) Halibut filets , or other white fish (2 filets-6 ounces each)
  • Olive Oil spray
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt & fresh cracked black pepper

Mango Peach Salsa

  • 1 medium mango, peeled and cubed
  • 1 medium peach, white or orange, cubed
  • 1 Jalapeño, seeded and diced
  • 2 green onion stalks, diced
  • 1/4 cup fresh cilantro (2 tablespoons dried)
  • 1 lime, zested and juiced
  • 1 teaspoon salt

Coconut Rice

  • 1 cup white jasmine rice
  • 1 can coconut milk, shaken first
  • 1/3 cup water or broth
  • 1 teaspoon coconut extract

Instructions

For the Air Fryer Halibut

  1. Pre-heat Air Fryer to 380°F for 3 minutes.
  2. Rinse and pat dry the fish filets. Spray or coat with olive oil spray and season with garlic powder, onion power, salt, and pepper. Repeat for both sides
  3. Spray enough olive oil spray on the base of the air fryer basket to make sure fish does not stick. Lay the fish on the air fryer basket.
  4. Air fry at 380°F for about 6-12 minutes, or until fish can be flaked with a fork. Timing will depend on the thickness of the filets, how cold the filets are, & individual preference. (Frozen fillets will take closer to 12 minutes).
  5. Remove from Air Fryer and serve with coconut rice. Top with homemade Mango Salsa and enjoy!

For the Mango Salsa

  1. Start by dicing the mango, peach, jalapeño, and green onion. Add to a small bowl.
  2. Add the cilantro, lime zest, lime juice, and salt to the bowl and toss to mix.
  3. Store in the fridge until ready to serve.

For the Coconut Rice

    1. Add the rice, shaken coconut milk, water or broth, and coconut extract to the inner liner of the Instant Pot.
    2. Lock the lid, set the valve to seal, and manually set the timer to 10 minutes. Pot will display “ON” while it comes to pressure, then count down from 10.
    3. When the timer sounds, quick release the pressure by turning the valve from sealing to venting.
    4. Remove lid and fluff with fork. Enjoy!

Notes

*For the mango salsa, you can use a red or white onion instead of green if preferred.

*Shaking the can of coconut milk before adding it to the rice allows the coconut milk to be well incorporated and not clumpy.

1 comment