1Prepare Salsa: In a medium bowl, gently combine the diced mango, avocado, red onion, minced jalapeño (if using), chopped cilantro, juice of one lime, a pinch of sugar, and a pinch of salt. Stir gently and set aside to allow flavors to meld.

2Cook Quinoa: In a medium saucepan, combine the rinsed quinoa, coconut milk, vegetable broth, and lime zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Let sit, covered, for 5 minutes off heat. Fluff with a fork and stir in the juice of half a lime.

3Season Halibut: Pat the halibut fillets dry with paper towels. Season both sides generously with sea salt and black pepper.

4Sear Halibut: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place halibut fillets in the hot skillet and sear for 3-4 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature of 145°F/63°C).

5Finish Quinoa and Plate: Taste the quinoa and adjust lime juice or salt if needed. Divide the coconut-lime quinoa among serving plates.

6Serve: Place a seared halibut fillet on top of the quinoa. Spoon a generous portion of the mango-avocado salsa over the halibut or alongside. Serve immediately.