Grilled Halibut with Blueberry Salsa

by CoastalKitchen
Prep: 20m
Cook: 10m
seafood
Grilled Halibut with Blueberry Salsa - Image

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Ingredients
Servings:6
2cupblueberries
1red onion
1/4cupcilantro
1jalapeno pepper
2tbsporange juice
1tbspbalsamic vinegar
2tbspolive oil
salt
black pepper
6halibut fillets
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the blueberry salsa

    In a small bowl, coarsely mash 1 cup of the blueberries. Stir in the chopped red onion, minced cilantro, seeded and chopped jalapeno, orange juice, balsamic vinegar, 1 teaspoon of the olive oil, 1/8 teaspoon salt, the pepper, and the remaining whole blueberries. Cover and chill until serving so the flavors have time to get to know each other.

  1. 2

    Grill the halibut

    Drizzle the fillets with the remaining 2 tablespoons olive oil and sprinkle with about 1 teaspoon salt. Grill, covered, over medium heat for 4-5 minutes per side, until the fish flakes easily with a fork. Don't wander off — halibut goes from perfect to dry fast.

  2. 3

    Serve

    Spoon the cold blueberry salsa over the warm halibut and serve right away. A little squeeze of extra citrus never hurts.

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Grilled Halibut with Blueberry Salsa

Created by: CoastalKitchen

Prep Time: 20m
Cook Time: 10m
Servings: 6

Ingredients

  • 2 cup blueberries
  • 1 red onion
  • 1/4 cup cilantro
  • 1 jalapeno pepper
  • 2 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt
  • black pepper
  • 6 halibut fillets

Instructions

  1. Make the blueberry salsaIn a small bowl, coarsely mash 1 cup of the blueberries. Stir in the chopped red onion, minced cilantro, seeded and chopped jalapeno, orange juice, balsamic vinegar, 1 teaspoon of the olive oil, 1/8 teaspoon salt, the pepper, and the remaining whole blueberries. Cover and chill until serving so the flavors have time to get to know each other.
  2. Grill the halibutDrizzle the fillets with the remaining 2 tablespoons olive oil and sprinkle with about 1 teaspoon salt. Grill, covered, over medium heat for 4-5 minutes per side, until the fish flakes easily with a fork. Don't wander off — halibut goes from perfect to dry fast.
  3. ServeSpoon the cold blueberry salsa over the warm halibut and serve right away. A little squeeze of extra citrus never hurts.

Notes & Tips

This is what summer near the water tastes like — sweet blueberries, a little heat, and fish that barely needs anything. Halibut is the classic here, but cod, mahi mahi, or even salmon all take beautifully to the grill and the salsa. If you're nervous about fish falling through the grates, a fish basket or a well-oiled grate is your friend. Keep the salsa cold and the fish just-cooked and you really can't go wrong.