Fish with South Seas Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My husband prepares this recipe during the holidays. The mild, marinated fish and the citrus salsa are a special combination. Ingredients:
1/4 cup white wine or 1/4 cup white grape juice plus 1 teaspoon cider vinegar |
2 teaspoons olive oil |
1 garlic clove, minced |
2 halibut or tuna steaks (6 ounces each) |
salsa: |
1 medium tomato, seeded and chopped |
1 small orange, peeled, seeded and chopped |
1 tablespoon flaked coconut |
1 tablespoon minced fresh cilantro |
1 tablespoon minced fresh parsley |
1 tablespoon finely chopped red onion |
2 teaspoons orange juice |
3/4 teaspoon balsamic vinegar |
1/2 teaspoon lemon juice |
1/2 teaspoon lime juice |
dash cayenne pepper |
Directions:
1. In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 2 servings (2/3 cup salsa).
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