Email to Cat      

Halibut with Berry Salsa

Source of Recipe


Kevin Hansen, Cutter's Bayhouse






List of Ingredients



• Juice and zest of 2 limes
  
• Juice and zest of 1 orange
  
• Juice and zest of 1 lemon
  
• Juice and zest of 1/2 grapefruit
  
• 2 ounces of olive oil
  
• 1/2 tsp each salt and pepper
  
• Two 6-ounce halibut fillets
  
• 2 ounces red onion
  
• 3 ounces Roma tomatoes
  
• 1/4 jalapeno pepper
  
• 1 ounce red pepper
  
• 1 ounce yellow pepper
  
• 3 ounces blackberries
  
• 3 ounces raspberries
  
• 6 ounces strawberries
  
• 4 ounces blueberries
  
• 2 Tbsp cilantro
  
• 1 ounce orange juice
  
• 1/4 cup Mick's Pepper Jelly *
  






Instructions



1. To make the citrus marinade: Mix juice and zest of limes, orange, lemon and grapefruit. Add olive oil and season with salt and pepper. Pour over halibut and cover with plastic wrap. Refrigerate at least 1 hour, but no more than 2 hours.
   
   
2. To make the berry salsa: Cut the red onion, Roma tomato, jalapeno pepper, red pepper and yellow pepper into 1/4-inch pieces. Mix with blackberries, raspberries, strawberries and blueberries. Add cilantro, orange juice and Mick's pepper jelly. Mix all the ingredients together.
   
   
3. Place marinated halibut on a hot grill. Cook to medium-rare, roughly 120 degrees (F). Remove halibut from grill and top with berry salsa.
   
   Serves 2
   
   * Mick's Pepper Jelly is available at Seattle's Pike Place Market.