Grilled Halibut With Nectarine And Cherry Salsa Recipe - Cooking Index
Grilled Halibut With Nectarine And Cherry Salsa Recipe - Cooking Index
I just found some incredibly sweet white nectarines and perfectly ripe Bing cherries at one of the Sacramento, California farmer's markets. The nectarines were sweet as candy! I used a fair amount of fresh lemon and lime juices to balance the natural sweetness of the fruit. You may want to use add a little at a time until you've got the flavor where you want it.
Type: Fish| 4 | Halibut fillets - (6 to 8 oz ea) - skin removed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Nectarines - flesh chopped (medium) | |
| Into 1/2" cubes | ||
| 1 cup | 62g / 2.2oz | Cherries - seeded, halved |
| 1/2 | Jalapeño pepper - seeded, minced | |
| 2 tablespoons | 30ml | Chopped fresh mint |
| 2 | Green onions, white part and | |
| Abt half of the green - minced | ||
| 1/2 teaspoon | 2.5ml | Grated fresh ginger |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Lime juice |
| 1 teaspoon | 5ml | Lemon juice |
Season fish liberally with salt and pepper. Place on a medium-heat grill until just cooked. Flip fish over half way through cooking if you are confident that it will remain intact.
To prepare salsa, combine all ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half. Do not smother fish with salsa.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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