GRILLED HALIBUT WITH BLUEBERRY SALSA
Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED HALIBUT WITH FENNEL, RED ONIONS AND OREGANO
This dish is fast, healthy and combines a Sicilian favorite combo of mine: oranges, red onions and oregano. Fennel is a winter favorite, but in most markets it is available year round and in my family we used it as a digestive during big meals throughout the year.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over high heat.
- Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
- Preheat a skillet over medium-high heat.
- While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
- To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.
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.
Nutrition Facts : Calories 444 calorie, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 56 milligrams, Sodium 2137 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
HALIBUT WITH VEGETABLE SALSA
There's something fishy going on in our Test Kitchen-and it's this terrific recipe! Topped with a colorful, fresh tomato salsa, these flaky filets are a real treat
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
HALIBUT SOFT TACOS
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Nutrition Facts : Calories 330 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
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.
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