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Halibut with Kiwi Salsa

 Halibut with Kiwi Salsa
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.
4 ServingsPrep/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

2 of 2

Halibut with Kiwi Salsa (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 fillet with 1/2 cup salsa equals 353 calories, 7 g fat (1 g saturated fat), 36 mg cholesterol, 367 mg sodium, 49 g carbohydrate, 8 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.