Hung Up on Halibut

Hung Up on Halibut

If you need a refreshing recipe to spice up your summer, we’ve got you covered! Halibut is a protein-rich fish that is flakey and firm when cooked properly. This lean protein pairs great with citrus-forward flavors like lemon and lime, and its mild taste is slightly sweet. If you want to keep your halibut as juicy and fresh as possible, cook it with care. This delicate fish dries out easily when overcooked, so basting it with oil or marinating it prior can protect its tender texture.

Since summer is the season of stone fruit, peach salsa is a perfect pairing that will bring out the natural sweetness of halibut. Peppers, on the other, bring some heat and create a tasty contrast.

Get hooked on this grilled halibut with peach and pepper salsa!

Grilled Halibut with Peach and Pepper Salsa

Prep

30 min

Stove

Medium Heat

Cook

15 min

Print
Serves 4

INGREDIENTS

9 limes, juiced
4 tsp olive oil
1/2 tsp paprika
2 garlic cloves, minced
1/2 habanero pepper, seeded and minced
4 (6-oz) skinless halibut fillets
1 lb yellow peaches, chopped and peeled
1 cup red bell pepper, chopped
1/3 cup chives, chopped
1/3 cup fresh arugula, chopped
1/2 tsp salt
1/2 tsp pepper
Coconut Oil Cooking Spray

DIRECTIONS

Start by chopping your peaches, bell pepper, green onion, chives, arugula, and habanero pepper.

Combine all of these ingredients in a bowl and then top with one clove of minced garlic, 1/4 cup of lime juice, and a sprinkle of salt for taste.

Mix well and let your salsa marinate for about 30 minutes.

Next, create your marinade by combining the remainder of your lime juice, olive oil, minced garlic, and paprika in a shallow baking dish.

Whisk your mixture thoroughly before placing each piece of fish in the dish, ensuring that the entire fillet is submerged. Cover your dish and let it marinate while you bring your grill to medium-high heat.

After 15 minutes, remove your fish from the marinade and sprinkle both sides of your fish with salt and pepper for taste.

Spray your grill with coconut oil cooking spray and then place each fillet directly on the rack.

Grill each side for about three minutes before plating and topping with your peach and pepper salsa.

Savor this zesty dish as you soak up some sun!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

2 comments

  1. Connie Tran says:

    This is a great recipe. Thank you!

    1. Nicole Vuletich says:

      Thanks for the feedback, Connie! Please come back to let us know how you enjoy it. 🙂

Comments are closed.