Grilled Halibut With Salsa Recipes

GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA

Steps:

• In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

GRILLED HALIBUT WITH BLUEBERRY SALSA

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.

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

PAN-SEARED HALIBUT WITH CITRUS SALSA

Steps:

• Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
• In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

HEART HEALTHY COOKBOOK GRILLED HALIBUT

Steps:

• If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
• Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

GRILLED HALIBUT TACOS WITH SALSA VERDE

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

GRILLED HALIBUT WITH PINEAPPLE LIME SALSA

Steps:

• To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
• To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
• Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
• Coat a grill rack with non-stick cooking spray.
• Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
• Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
• Serve with lime wedges.

HALIBUT WITH ORANGE SALSA

Steps:

• In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

HALIBUT WITH STRAWBERRY SALSA

Steps:

• SALSA: Mix all ingredients together and refrigerate for 30 minutes. make approximately 2 cups.
• HALIBUT: In a frying pan, heat oil on high; sear halibut for 2 minutes on each side. Place halibut in a 350F oven for 5 minutes.

HALIBUT WITH KIWI SALSA

Steps:

• In a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving., In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED HALIBUT WITH JICAMA SALSA

Steps:

• Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
• Place fish fillets in a large, shallow-glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• Preheat barbecue or gas grill.
• Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade, and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.
• Serve fish with jicama salsa.
• Serves 6.

GRILLED HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA

Steps:

• For the Halibut:.
• Heat a grill pan on high heat.
• Season the fish with salt and pepper.
• Rub the grill pan with vegetable oil.
• Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
• Baste the fish with the citrus juice.
• Turn the fish and continue to grill until cooked through.
• Remove the fish from the pan and allow to cool.
• Flake the fish and side aside while preparing the salsa.
• For the Salsa:.
• Heat a Pan on medium heat.
• Place the tomato, pepper, garlic clove, and onion in the pan.
• Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
• Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
• Mix in the tequila and season with salt and black pepper.
• To assemble:.
• Divide the flaked halibut onto the corn tortillas.
• Spoon salsa onto the fish.
• Top with cilantro and lime juice.