Jun
28
2010
Grilled Halibut with Papaya Salsa
Author: kevin
Got this new barbecue and it came with a rotisserie attachment so more of that later. Tonight we grilled halibut and with the amazing fruit that is so abundant here is San Diego I opted for a fresh papaya salsa. Mangoes are too messy to deal with and I love the taste of a cold chunky papaya with lemon. As a side dish I made some steamed Jasmine rice with turmeric for color and the meal was set!
- 1 lb halibut fillet
- 1 lime
- cayenne pepper
- salt and freshly ground pepper to taste
Salsa:
- 2 papayas, seeded and cubed
- 1/2 cup coarsely chopped cilantro
- 1/2 red onion chopped
- red and green bell peppers, chopped small dice
- 1 tbsp cider vinegar
- 1 lime, juiced
- 1 clove chopped garlic
- 1 tbsp vegetable oil
- 3 tbsp chopped jalapeno rings
Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl. Add the remaining ingredients and let sit in the refrigerator for at least half an hour. In the meantime you can start the rice and clean the fish.
Put the grill on at high heat for at least 5 minutes. Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.
Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat. Remove from the grill or when the fish appears flaky when pressed. Top with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.
