Ingredients
- Tangy Fruit Salsa:
- 2 Tablespoons 2 Tablespoons fresh lemon juice
- 1 Tablespoon 1 Tablespoon honey
- 1 can 1 can (11 oz.) mandarin oranges, drained and coarsely chopped
- 1 can 1 can (8 oz.) pineapple chunks, drained
- 1/4 cup 1/4 cup red bell pepper, finely diced
- 1 Tablespoon 1 Tablespoon fresh chives, chopped or 1/2 Tablespoon dried chives
- 2 teaspoons 2 teaspoons each lemon peel and chopped cilantro
- 1/4 1/4 to 1/2 teaspoon red pepper flakes
- 1/4 teaspoon 1/4 teaspoon salt
- 4 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 Tablespoons 2 Tablespoons olive, canola, peanut or grapeseed oil
- 1/2 teaspoon 1/2 teaspoon seasoning salt
Servings:
Units:
Instructions
- Prepare salsa: Combine lemon juice and honey in medium mixing bowl. Add remaining ingredients and toss together gently. Mixture can be made
- several hours ahead and refrigerated until ready to serve.
- Prepare halibut: Preheat broiler/oven or grill to medium-high heat (450F).
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place on a
- spray-coated broiling pan or well-oiled grill, 5 to 6 inches from heat, and cook about 5 minutes. Turn halibut over and sprinkle with
- seasoning salt. Cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is
- opaque throughout.
- Remove halibut to individual serving plates and top with spoonfuls of salsa.
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