Jenn Eats Goood

Preheat oven to 425 degrees. Cut the bok choy heads into quarters, then heat the avocado oil in a large cast iron or stainless-steel skillet over medium heat. Once the oil is heated add the bok choy four quarters at a time and sear each flat side for 3-4 minutes to crisp. Top with a sprinkle of salt right after removing from heat. Set all of the bok choy aside.

While searing the bok choy, mix up the orange ginger sauce by whisking the garlic, ginger, dekopon juice, honey, and coconut aminos together in a small bowl. Salt to taste. Prepare the rice according to package instructions if using.

Add the halibut filets, skin side down, to the same pan that the bok choy was cooked in. If needed, add another drizzle of oil to the pan so the filets don’t stick. Add the bok choy back to the pan to surround the halibut. Top everything with the orange ginger sauce, then place in the oven for 10-12 minutes.

While it bakes, mix the cubed mango, avocado, cilantro, and lime juice in a bowl to make the mango salsa. Salt to taste.

When the halibut is done, serve over the rice and bok choy with a few spoonfuls of the sauce. Top with the mango salsa and enjoy!