Halibut with Avocado and Mango Salsa

This recipe screams "summer" to me.  Eating it outdoors on a gorgeous evening overlooking the Willamette doesn't hurt its association with the warmer months either.  Halibut is one of my favorite fish.  But, to be honest, I haven't met a fish I didn't like.
Bonus: You get heart healthy omega-3s from the avocado and EVOO, protein from the halibut, beta-carotene from the mango, and lycopene from the tomatoes. A nutritional powerhouse!

Halibut with mango-avocado salsa (serves 4)
1 avocado, diced
1 mango, diced
1 cup cherry or grape tomatoes, halved
6 leaves of basil, chiffonad-ed (my made up verb)
Basil olive oil (or regular EVOO)
One lime, juiced.
1 tsp lime zest
2 lbs halibut

1. Place halibut in a glass baking dish. Drizzle with olive oil, juice of 1/2 the lime, lime zest, and sprinkle with sea salt and fresh ground pepper.  Let sit at room temperature for 15 minutes.
2. Combine avocado, mango, tomatoes, basil, juice of 1/2 the lime, and 1Tbs olive oil.  Set aside.
3. Bake fish at 350 degrees for 20 minutes. Remove from oven and top with a generous spoonful of salsa  on each filet.

The salsa on top of the flaky filet is amazing.  You get a little bit of sweet from the mango, creaminess from the avocado, acidity from the tomatoes and lime, and the herbaceous basil to round everything out.  Delicious!