Best 5 Grilled Halibut With Blueberry Salsa Recipes
Grilled Halibut with Blueberry Salsa is a delightful dish that combines the delicate flavor of halibut with the vibrant sweetness of blueberries. This recipe features a simple marinade that infuses the halibut with savory herbs and spices, resulting in a tender and flavorful fish. The blueberry salsa, made with fresh blueberries, red onion, cilantro, and lime juice, adds a refreshing and tangy contrast to the richness of the halibut. This dish is perfect for a summer cookout or a light and healthy weeknight meal.
In addition to the grilled halibut with blueberry salsa, this article also includes recipes for two other delicious dishes:
* **Blueberry Salsa:** This versatile salsa can be used as a topping for grilled fish, chicken, or tacos. It's also a great addition to a summer fruit salad or yogurt parfait.
* **Grilled Vegetables:** This simple recipe for grilled vegetables is a healthy and flavorful side dish that pairs perfectly with grilled halibut. You can use any type of vegetables you like, such as zucchini, bell peppers, or asparagus.
These three recipes are all easy to make and packed with flavor. They're sure to become favorites in your kitchen!
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!
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.
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
GRILLED HALIBUT WITH TOMATO-BASIL SALSA
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
Provided by IngridH
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Tips:
- Choose the freshest halibut you can find. Look for fish that is firm to the touch and has a mild, slightly sweet smell.
- Cook the halibut over medium-high heat. This will help to sear the fish and prevent it from sticking to the grill.
- Baste the halibut with melted butter or olive oil while it is cooking. This will help to keep the fish moist and prevent it from drying out.
- Use a meat thermometer to check the internal temperature of the halibut before removing it from the grill. The fish is cooked when it reaches an internal temperature of 145 degrees Fahrenheit.
- Serve the halibut immediately with your favorite sides. Some good options include roasted vegetables, grilled potatoes, or a fresh salad.
Conclusion:
Grilled halibut is a delicious and healthy meal that is perfect for a summer cookout. The fish is mild in flavor and pairs well with a variety of sauces and sides. Blueberry salsa is a particularly good accompaniment to grilled halibut, as the sweetness of the berries complements the savory flavor of the fish. If you are looking for a new way to cook halibut, try this grilled halibut with blueberry salsa recipe. You won't be disappointed!
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