Halibut with Kiwi Salsa Recipe

Halibut with Kiwi Salsa Recipe
Halibut with Kiwi Salsa Recipe photo by Taste of Home
Publisher Photo

Halibut with Kiwi Salsa Recipe

Be the first to add a review
Publisher Photo
Angling for a healthy way to prepare seafood, our Test Kitchen came up with a recipe for halibut with a tropical twist. Grilled to tender perfection, the fillets stay moist with a light coating of lemon and oil. They're topped with a fruity salsa of emerald kiwifruit, golden mango and red peppers for an eye-catching presentation.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 medium mangoes, peeled and cubed (about 1-1/3 cups)
  • 4 kiwifruit, peeled and cubed (about 1 cup)
  • 1/2 cup diced sweet red pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
  • 1 teaspoon honey
  • 1/2 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 4 halibut fillets (4 ounces each)
  • 1/4 teaspoon chili powder

Directions

In a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving.
In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Halibut with Kiwi Salsa in Light & Tasty April/May 2003, p23

Nutritional Facts

1 each: 353 calories, 7g fat (1g saturated fat), 36mg cholesterol, 367mg sodium, 49g carbohydrate (35g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat.

  • 2 medium mangoes, peeled and cubed (about 1-1/3 cups)
  • 4 kiwifruit, peeled and cubed (about 1 cup)
  • 1/2 cup diced sweet red pepper
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon lime juice
  • 2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
  • 1 teaspoon honey
  • 1/2 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 4 halibut fillets (4 ounces each)
  • 1/4 teaspoon chili powder
  1. In a large bowl, combine the mangoes, kiwi, red pepper, onion, jalapeno, 1 tablespoon lemon juice, lime juice, mint, honey and 1/4 teaspoon salt. Cover and refrigerate until serving.
  2. In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Halibut with Kiwi Salsa in Light & Tasty April/May 2003, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHalibut with Kiwi Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review