Grilled Halibut With Summer Salsa Recipes

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

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.

GRILLED HALIBUT WITH WATERMELON SALSA RECIPE - (4.3/5)

Steps:

• Drizzle fish with olive oil and generously season with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. While the grill is heating, prepare the salsa by combining all ingredients in a medium bowl. Set aside. Clean and oil the grilling grate. Place fish over hot side of grill skin-side down. Cook without moving until skin is crisp and rendered, about four minutes. Carefully flip fish with a wide spatula. and cook on second side until cooked through. Flesh should be slightly flaky and offer no resistance when pierced with a toothpick or cake tester. Remove fish from grill and allow to rest for 10 minutes. Serve with watermelon salsa.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

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 II

Steps:

• Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
• Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
• Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

GRILLED HALIBUT WITH TOMATO-BASIL SALSA

Steps:

• In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
• Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
• Preheat your grill to medium high.
• If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
• Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
• Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.