We’ve got a zesty fish recipe you can enjoy during lent–or any time at all. Just for the … HALIBUT. You knew that was coming. I stole the technique for searing the fish from a recipe in Cook’s Country magazine. Be sure to pat the fish dry before you dredge it in flour. To keep this recipe gluten-free, try using white rice flour, potato starch flour or tapioca flour.

4 skinless halibut filets (6 ounces each, 1 inch thick)

2 tbsp vegetable oil

1/2 cup flour or gluten-free replacement

salt and pepper to taste

Remove the fish from wrap and pat dry with a paper towel or clean cloth. Season with a little pepper and even less salt, then coat with a light dusting of flour. Heat oil in a nonstick skillet until just smoking.  Medium to high heat. cook fish for 6-8 minutes, until the thickest part of the fillet is flaky.

Cover each piece with a good dollop of GourGanics Salsa.

Enjoy with salsa dirty rice or anything else you like.