Brown Bagged Halibut With Papaya Salsa Recipes

HALIBUT STEAKS WITH PAPAYA MINT SALSA

Steps:

• In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

HOLY GUACAMOLE

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

PAN-SEARED HALIBUT WITH SALSA VERDE

Steps:

• Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
• Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.

GRILLED HALIBUT WITH MANGO-PAPAYA SALAD

Steps:

• Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
• Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
• Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
• Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

PAPAYA SALSA

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.

PLANKED HALIBUT WITH TROPICAL FRUIT SALSA

Steps:

• Season both sides of the fillets with salt and pepper. Combine cumin, turmeric, saffron and cayenne and sprinkle evenly over fillets. Squeeze cut lime over fillets and drizzle with a little olive oil. Marinate for 15 minutes.
• Preheat grill. Rinse plank and place on cooking grate. Cover grill and heat plank for 4 - 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce heat to medium low.
• Place fillets on plank and cook 15 - 20 minutes. Remove from grill and tent lightly with foil. Let rest for 2 - 3 minutes.
• Salsa: In a bowl, gently toss salsa ingredients. Taste and season with salt and pepper.
• Serve fillets topped with a dollop of salsa and serve remaining salsa on the side.

HALIBUT WITH VEGETABLE SALSA

Steps:

• Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.