Recipe for Mango Crisp

We don’t eat a lot of dessert at home, it’s more of a treat when we go out and we tend to share.  Mr. ELEB loves fruit pies, crumbles, crisps, all those fruity possibilities for dessert.  Me, I’m more into chocolate, caramel etc.  So, picking something to share is often challenging.

I do recognize that for the most part, the fruit options are better for us but rationalize the chocolate because “I eat whole fruit several times a day” and “it’s a treat and a little bit of something richly chocolate goes a long way.”  Plus, as you can see from the nutrition breakdown here, just because something is a fruit dessert doesn’t mean it isn’t “Big Eats”.

Recipe and Method for Pan Sauteed Halibut

I hope you had a nice holiday and are enjoying time with friends and family.


How do you cook your fish?  You are eating fish a couple of times a week, right?  We try very hard and most weeks we get at least two servings of fish in. 


I never really liked fish until I was well into my 30's.  I'm still a bit picky about what fish I eat.  Of course, I try to make sure it's fresh not farmed and that it's on the sustainability list or marked as from a sustainable source (WF Market is great for this).


I also don't like to get a fish bone in my mouth.  We all have our "things" and this is one of mine.  I basically have to stop eating if I get a bone in my mouth-Ewwww.  Sorry!  So I stay away from fish that have little bones that are impossible to remove prior to cooking.

OK, enough about me.  Oh, one more thing, I don't like my fish undercooked.  I know it's all the rage for chefs to serve fish "medium rare" but I like mine cooked so it is still slightly translucent and still flavorful, tender and moist, but not with that raw texture (except for ahi tuna).  I always ask the server in a restaurant to be sure that is how my fish is cooked.  And at home, of course, I have control over that.

Here's how I tell if the fish is cooked just right.  First, most fish takes less than 3-4 minutes per side to cook, so use that as a guide.  The true indication that the fish is no longer raw is that it will flake easily when you push down gently with a spatula.

I had this beautiful piece of halibut, seasoned it with some Penzey's Northwoods Seasoning that a friend gave me, and cooked it in a splash of olive oil over med-high heat for 3 minutes each side. (You can use any dried seasoning that you like, but if you haven't tried Penzey's Seasonings I heartily recommend them-my opinion, not paid for!)

You can see here how it flaked when I checked for doneness.

And see, it is still moist and slightly translucent inside.  I served this with some of my mango salsa, steamed spinach, and some mashed white potatoes mixed with purple sweet potatoes and some chives from my garden-YUM!

What fish are you eating and what's your favorite way to prepare it?

Recipe for Mango Salsa

Mango salsa-it's a great accompaniment to many dishes.  So easy to make and so tasty! Here's my recipe.

Makes 6 servings, each approximately 52 calories, 2 grams fat, 9 grams carbs, 1.6 grams fiber, 0.5 grams protein (with the avocado included); 1 WW Points+

Fruit from 1 ripe mango, cubed (about 1 1/2 cups)
1/4 cup finely diced red onion
1 TBSP rice vinegar
2 TBSP chopped parsley, cilantro or mint
1/2 TBSP fresh lime or lemon juice
Salt to taste

Optional: 1/2 cup diced avocado

Mix all ingredients together.  Chill and serve.

What's your favorite salsa recipe?

Printable Recipe