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.
Servings: 8 servings
Ingredients
- 1 1/2 pounds fresh halibut (about 6 ounces per portion)
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons cajun seasoning or your favorite spicy salt-free seasoning
- 2 pinches sea salt
- 1 1/4 cups fresh blueberries washed and dried
- 1 1/2 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
- 1/2 cup fresh corn kernels cooked 1 minute, cut from cob
- 1/4 cup colorful tomatoes cleaned, diced
- 1/4 cup fresh cucumber cleaned, seeded and diced
- 1 1/2 teaspoons jalapeño or spicier serrano chiles, minced
- 1 tablespoon fresh basil leaves cleaned, sliced thinly
- 1 pinch sea salt
- 8 small corn tortillas
Instructions
Halibut:
- Clean and dry the Halibut fillet. Add to a plate to hold, drizzle with olive oil, rub in seasoning and sea salt. 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 or steamed corn tortillas. Top each portion with Blueberry Salsa and garnish with basil leaves... and some microgreens if you like.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 128kcal | Carbohydrates: 9g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 172mg | Potassium: 447mg | Fiber: 1g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.4mg