Alaska Halibut with Tangy Fruit Salsa
Halibut with a pineapple-orange salsa.
This recipe contains fish (halibut), olive oil, seasoning salt, XXXXX, lemons, honey, oranges (mandarin), pineapple (canned, chunk), bell peppers (red), chives (fresh), lemons, cilantro (fresh), crushed red pepper, salt
Prep time: 20 min
Cook time: 15 min
- 4 whole halibut steaks or fillets (4 to 6 oz each), fresh, thawed or frozen
- 2 tbsp. olive, canola, peanut or grape seed oil
- 1/2 tsp. seasoning salt
- For the Salsa
- 2 tbsp. fresh lemon juice + 2 tsp lemon peel
- 1 tbsp. honey
- 1 can(s) 11oz. mandarin oranges, drained and coarsely chopped
- 1 can(s) 8oz. pineapple chunks, drained
- 1/4 cup(s) red bell pepper, finely diced
- 1 tbsp. fresh chives, chopped or 1/2 tbsp dried chives
- 2 tsp. chopped cilantro
- 1/4 - 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 1. Prepare salsa: Combine lemon juice and honey in medium mixing bowl. Add remaining ingredients and toss together gently. Mixture can be made several hours ahead and refrigerated until ready to serve.
- 2. Prepare halibut: Preheat broiler/oven or grill to medium-high heat (450º F).
- 3. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place on a spray-coated broiling pan or well-oiled grill, 5 to 6 inches from heat, and cook about 5 minutes. Turn halibut over and sprinkle with seasoning salt. Cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- 4. Remove halibut to individual serving plates and top with spoonfuls of salsa.