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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
1. 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.
2. In a small bowl, combine oil and remaining lemon juice; drizzle over both sides of fish. Sprinkle with chili powder and remaining salt.
3. 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 servings.
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