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Grilled Halibut with Fresh Blueberry Salsa

Liven up Simple Grilled Fish with a snappy, slightly spicy, a touch sweet, Blueberry Salsa. Perfect for a lovely weeknight dinner, lavish lunch or for company. 

5.17.16 - grilled fish blueberry salsa-8
I love the colors and textures of this dish – simply delicious!

5.17.16 - grilled fish blueberry salsa-8


1 ½ pounds fresh halibut, (about 6 ounces per portion)

2 teaspoons extra virgin olive oil

1 ½ teaspoons cajun seasoning, or your favorite spicy salt-free seasoning

sea salt to taste

1 ¼ cups fresh blueberries, washed and dried

1 ½ teaspoons fresh lime juice, divided

2 teaspoons natural cane sugar

1 pinch chipotle powder, or spicy ground chiles

1 pinch cracked black pepper

4 teaspoons filtered water

½ cup fresh corn, cooked 1 minute, cut from cob

¼ cup colorful tomatoes, cleaned, diced

¼ cup fresh cucumber, cleaned, seeded and diced

1 ½ teaspoons jalapeño , or spicier serrano chiles, minced

1 tablespoon fresh basil leaves, cleaned, sliced thinly

1 pinch sea salt



For the Halibut:
Clean and dry the Halibut fillet. Add to a plate to hold, drizzle with olive oil, rub in seasoning.
Set a grill to high heat. Brush with neutral oil (I use expeller-pressed safflower.) Add fish and cook until dark in color. Turn over with tongs and close the grill. Finish cooking until cooked through, about 5 minutes (depending on thickness of the fish.) Remove to a clean plate. Sprinkle with sea salt to taste. Alternately, cook indoors: heat a seasoned cast iron skillet, and proceed as above.


Blueberry Salsa: Make the day of using (or up to two days earlier stored in an air-tight glass container in the refrigerator.)


For the Blueberry Purée: In a small 6″ skillet, add 1/2 cup blueberries, 1t. lime juice , 2 t. sugar, a pinch of chipotle powder, a pinch of pepper and 4 t. filtered water. Bring to a boil, then cover – turn heat down to low, and simmer for 3 – 5 minutes until the blueberries have started to soften and are bright purple. Remove from heat. Cool. Purée in a mini chopper until smooth.


Place the remaining ingredients in a bowl:
3/4 cup blueberries (cut large ones in half, leave small ones whole), corn kernels, tomatoes, cucumber, jalapeño, sliced basil and remaining 1/2 t. lime juice. Give a big stir. Add the Blueberry Purée and sea salt to taste.
If you like a spicier salsa – add some more jalapeño chiles or serrano peppers.
Note – there is a good amount of spice on the fish, and in the blueberry puree.


To Serve:
Portion the fish or slice into smaller pieces (if making tacos), place on a plate or blackened corn tortillas.
Top each portion with Blueberry Salsa and garnish with basil leaves… and some microgreens if you like.

*Fresh Cod works well too, it will naturally flake.

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