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, with that fibrous pit 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!
Grilled Halibut with Papaya Salsa
- 1 lb halibut fillet
- 1 lime
- cayenne pepper
- salt and freshly ground pepper to taste
- 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 jalapeño rings
- salt and freshly ground black pepper
- 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 to marinate.
- 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 the fish packet from the grill when the fish appears flaky when pressed.
- Top the halibut with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.