See Also: Seared Halibut with Sauce Vierge, Rice and Mango Salsa(recipes)
Seared scallops with sauce vierge(recipes)
Pan Seared Halibut Steaks with Avocado Salsa(recipes)
Pineapple Salsa Topped Halibut(recipes)
Seared tuna steaks with salsa verde(recipes)
Sea bass with olive crushed potatoes and sauce vierge(recipes)
Seared Scallops Wrapped in Pancetta with Salsa Verde(recipes)
Mango Salsa(recipes)
Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad(recipes)
Tomato-Mango Salsa(recipes)

afternoon 1, noun (oh) and Seared Halibut with Sauce Vierge, Rice and Mango Salsa (recipes)


afternoon 1, noun (oh)



the part of the day after the morning and before the evening
-see also morning morning, evening evening
::There's a meeting on Thursday afternoon .
::It was very hot in the afternoon .
::See you tomorrow afternoon .
::Are you going into town this afternoon ?
::We met in the early afternoon .
::By late afternoon , Micky had changed his mind.
::He was having his afternoon nap .
afternoons
during the afternoon every day
::She only works afternoons.
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COLLOCATES for sense 1
on Monday/Friday/Saturday etc afternoon
in the afternoon
tomorrow afternoon
yesterday afternoon
this afternoon (=today in the afternoon)
early/late afternoon
afternoon nap/snack/session/meeting etc

Seared Halibut with Sauce Vierge, Rice and Mango Salsa (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 halibut fillets1 tbsp olive oilsqueeze of lime juice110g/4oz basmati riceFor the sauce vierge:2 tomatoes, peeled and diced2 tbsp olive oil½ lime, juice only½ tsp crushed coriander seeds1 tbsp chopped chivesFor the salsa:¼ mango, peeled, stoned and finely diced1 tomato, peeled, quartered, deseeded and finely diced1 tbsp finely chopped mint1 heaped tbsp finely chopped red onion½ garlic clove, very finely choppedpinch chilli powder1 tbsp olive oil



Method



1. Place the rice in a saucepan with a ½ tsp salt and add boiling water (ideally 6 times the volume of water to rice). Simmer for 8 minutes then drain off the water through a sieve, return the rice to the pan and leave to steam with the lid on, off the heat, for 7-8 minutes.2. Mix together the salsa ingredients, season with salt and pepper and set aside. 3. Mix together the ingredients for the sauce vierge and season with salt and pepper.4. When the rice is almost ready, heat a little oil in a very hot frying pan. Season the fish with salt and pepper and place, flesh side down, into the pan. Allow to sit for 2-3 minutes to form a golden crust on the flesh and then turn over and continue Cooking for 5-8 minutes depending on the size of the fillets. Squeeze a little lime juice over the fish.5. Pack the rice into a small pastry ring in the centre of each warm serving dish. Lift off the ring and place a fillet of fish on top of each pile of rice. Spoon the sauce vierge around the plate and place a spoonful of the salsa on top of the fish. Serve at once.