From Galeria’s Restaurant, 611 Broadway Ave. East, on Capitol Hill, in Seattle. The name translates to” Red Rose of the Sea.”

2 lbs. halibut cut into 1″ strips
Juice of 4 limes
Pinch of salt
Pinch of black pepper
2 tsps. capers
16 green olives sliced
4 TBS. of white wine
Banana leaves

* Combine lime juice, salt, pepper and halibut strips in a bowl and marinate for 5 minutes.

* Roll strips on their side to form 4 roses about 4″ in diameter.
Hold together with toothpicks skewered through the sides.

* Take 4 squares of aluminum foil, place banana leaf in center, then put halibut rose on top of banana leaf place 1/2 tsp. capers, 4 olives and 1 TBS wine on each rose. Wrap banana leaf and aluminum foil around to form a packet.

* Bake in a preheated 375-degree oven for 5 minutes.

Cover with MANGO SALSA & Serve

MANGO SALSA

4 fresh mangos peeled and sliced or 1 16 oz. jar of mango slices.

8 cloves of garlic, minced
1/2 white onion, diced
1 Banana pepper, seeded & diced
2 TBLS. olive oil
pinch of salt
1 tsp. sugar

Saute garlic, onion, salt and banana pepper in 1 tablespoon olive oil until translucent. Add mango and simmer for 5 minutes. Remove from heat and allow to cool. Place in blender and puree. Strain back into saucepan with remaining olive oil and add sugar and simmer an additional 5 minutes.