Ingredients
1 cup diced papaya about 1 medium papaya
1 medium red bell pepper seeded and diced
1/2 cup diced red onion
1 jalapeno finely minced
1 handful cilantro chopped
1/2 tsp ground chile powder
squeeze of lime
salt & pepper to taste
drizzle olive oil extra virgin
1 1/2 lbs fresh Pacific Halibut cut into 4 pieces
lime wedges for garnish
Instructions
- Pre-heat the grill to 400°F
- To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeno, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil
- If you’d rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success! If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you’re using the fish basket, well you’re already a pro!
- Halibut will cook 10 minutes for every inch of thickness. Don’t overcook the fish or it can become dry.
- Once the Halibut is done, place salsa on the bottom of the plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
