Grilled Halibut with Blueberry Salsa Recipe

4.5 2 3
Grilled Halibut with Blueberry Salsa Recipe
Grilled Halibut with Blueberry Salsa Recipe photo by Taste of Home
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Grilled Halibut with Blueberry Salsa Recipe

Read Reviews
4.5 2 3
Publisher Photo
Give halibut a new, summery spin. The salsa may seem sophisticated, but it’s really a cinch to prepare. —Donna Goutermont, Juneau, Alaska
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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)

Directions

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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Halibut with Blueberry Salsa in Simple & Delicious June/July 2010, p50

Nutritional Facts

1 each: 239 calories, 9g fat (1g saturated fat), 45mg cholesterol, 521mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

  • 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)
  1. 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.
  2. 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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Halibut with Blueberry Salsa in Simple & Delicious June/July 2010, p50

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OhBeeOne User ID: 6442248 173039
Reviewed Jul. 13, 2013

"But I would only make it again because my husband liked it. I didn't like it at all. We used huckleberries rather then blueberries. Put in 1 or 2 tablespoons of sugar (because huckleberries are tarter) and I used just a very few think slices of onion but even at that it was way too onion-e for me. We drizzle honey over our fish which DH said made the flavor even better. Not my thing.."

MY REVIEW
sugarcrystal User ID: 5836839 111163
Reviewed Jul. 11, 2013

"This salsa is fantastic! It is also great over chicken or even to dip tortilla chips!"

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