I confess that when Paul first suggested this recipe I wasn't too excited about it. I love grilled halibut but the thought covering the yummy fish with blueberry salsa turned me off. Nonetheless, he persevered and when I came home one night last week the salsa was made and sitting on the counter . . . all that was left to do was grill the fish and enjoy.
I am glad that he stuck to his plans because the end result was delicious! I learned that halibut, with it’s firm texture and delicate flavour, goes wonderfully with fruit.
With a few ingredients and about 20 minutes, you can have a beautiful, healthy meal on the table that’s perfect for any weeknight. After all, who wants to be spending a lot of time in the kitchen during a summer heat wave to put a healthy meal on the table.
Grilled Halibut with Blueberry Salsa
2 cups fresh blueberries, divided
1 small red onion, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil, divided
1/8 teaspoon plus 1 teaspoon salt, divided
1/8 teaspoon pepper
6 halibut fillets (5 ounces each)
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.