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.
- 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 hight 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.
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.