Grilled Halibut With Fresh Blueberry Salsa Recipes
GRILLED HALIBUT WITH BLUEBERRY SALSA
Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED HALIBUT WITH FRESH BLUEBERRY SALSA
Grilled Alaskan halibut is accented with a fresh blueberry salsa.
Provided by Liz the Chef
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
- For the halibut, heat up the grill, brush oil on each filet and salt.
- Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
- Serve with salsa.
GRILLED HALIBUT WITH SUMMER SALSA
Steps:
- For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
- For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
- Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
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- Set a grill to high heat. Brush with neutral oil (I use expeller-pressed safflower.) Add fish and cook until dark in color. Turn over with tongs and close the grill. Finish cooking until cooked through, about 5 minutes (depending on thickness of the fish.) Remove to a clean plate. Sprinkle with sea salt to taste. Alternately, cook indoors: heat a seasoned cast iron skillet, and proceed as above. Blueberry Salsa: Make the day of using (or up to two days earlier stored in an air-tight glass container in the refrigerator.) For the Blueberry Purée: In a small 6" skillet, add 1/2 cup blueberries, 1t. lime juice , 2 t. sugar, a pinch of chipotle powder, a pinch of pepper and 4 t. filtered water. Bring to a boil, then cover - turn heat down to low, and simmer for 3 - 5 minutes until the blueberries have started to soften and are bright purple. Remove from heat. Cool. Purée in a mini chopper until smooth. Place the remaining ingredients in a bowl:
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