Planked Halibut With Tropical Fruit Salsa Recipes

CEDAR PLANKED HALIBUT

Steps:

• Place the cedar plank in water to soak, about 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.
• Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.
• Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

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.

ROASTED HALIBUT FILLETS WITH SALSA VERDE

Steps:

• In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

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.

TROPICAL FRUIT SALSA

Steps:

• If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
• Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
• In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

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 SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

SALMON OR HALIBUT WITH FRUIT SALSA

Steps:

• Thaw fish, if frozen.
• Rinse fish; pat dry with paper towels.
• Cut into 4 serving-size pieces.
• For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
• Set aside.
• Brush both sides of each fish piece with oil.
• Sprinkle with lemon-pepper seasoning.
• Coat the unheated rack of a broiler pan with nonstick cooking spray.
• Place fish on rack.
• Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
• Serve with the fruit salsa.
• If desired, garnish with cilantro sprigs. Makes 4 servings.
• *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
• Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.

TROPICAL FRUIT SALSA

Steps:

• In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

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.