If last weekend's summery weather didn't convince you to fire up the grill and take advantage of fresh Alaska halibut, maybe this delicious grilled 'but recipe will.
Halibut season has begun, and there's nothing better than a slab of this firm, mild fish on the barbeque. The salsa, made to add a sweet-spicy flavor that compliments the fish, is easy and is also tasty on snapper, cod, or rockfish.
Serve this one up with a margarita, and maybe the guacamole recipe I posted last week. Make sure you have extra chips.
Halibut filet at least one inch thick, sliced into desired portions.
2 mangos, peeled and chopped
¼ cup crushed pineapple (fresh or canned. If going fresh, whirl in a blender for a bit)
½ cup chopped bell or sweet pepper
3 Tbs chopped shallots or red onion
1 jalapeño, seeded and finely sliced
½ Tbs chopped basil or cilantro
1 clove garlic, minced
2 Tbs FRESH lime juice
Salt to taste
First a few thoughts: I left several options open for ingredients, depending on your taste or whatever you have on hand in the cupboard or refrigerator. These are by no means rules, so feel free to make it your own.
Combine mango, pineapple, peppers, shallots/onion, jalepeno, garlic, and lime juice in non-reactive bowl.
Reserve the cilantro for garnish.
Grill the halibut over medium heat until the fat turns white (about 4-5 minutes). Time will vary with thickness. I like to make a foil boat and add a little butter to protect against burning. Don’t overcook halibut; it can go from tender to leather in the blink of an eye.
When done, remove halibut from grill and get ready to plate. In the photo above I used jicama strips to add a crunchy texture. Coconut rice would work great too.
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