Instructions

• Make the orange-ginger marinade: combine 2 tsp orange zest, 1 Tbsp grated fresh ginger, 1/4 cup orange juice, 3 Tbsp coconut aminos, 3 Tbsp avocado oil, and 1/4 tsp sea salt in a small blender and blend until smooth.
• Place the 1 pound halibut (cut into 4 fillets) in a resealable plastic bag. Pour the marinade into the bag, remove excess air, seal, and refrigerate for at least 1 hour and up to 24 hours.
• When ready to bake, preheat the oven to 400°F (200°C).
• Remove the bag from the refrigerator. Transfer the halibut fillets and any remaining marinade from the bag into a single layer in an ovenproof baking dish.
• Bake the halibut 20 to 25 minutes, until the fish is opaque and flakes easily with a fork.
• (Optional) For a crisp, golden top, switch the oven to high broil and broil the fillets 5 to 8 minutes more, watching closely until the tops are golden-brown.
• While the halibut is baking, make the blueberry avocado salsa: in a bowl gently combine 1 cup fresh blueberries, 1 peeled and diced avocado, 1/3 cup chopped red bell pepper, 2 Tbsp chopped chives, 2 Tbsp lime juice, and 1 pinch sea salt. Stir gently and taste; use the pinch of sea salt as needed.
• Serve the baked halibut topped with the blueberry avocado salsa.