Grilled Halibut with Mango Salsa Recipe
Yields 6 servings
1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
1/2 a red onion diced
In a medium ceramic or glass bowl, mix the mango, red bell pepper, green onion, cilantro, jalapeno, red onion, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving. The flavors blend beautifully and it is a very colorful salsa.
Yields 6 servings
For the Rice
2 tablespoons oil
1 1/2 cups rice (white Basmati works great for this rice)
3 cloves finely chopped garlic
2 1/2 cups chicken broth
4 tablespoons tomato paste
For the Cilantro Mixture
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped green onions
1 tablespoon lime juice
1 teaspoon olive oil
Puree the above in a blender, or food processor, add to the cooked rice, stir in well.
In a medium sauce pan, heat oil over medium heat. Add dry rice and cook for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Mix together the broth and the tomato paste, stir this mixture slowly into the hot pan so it does not splash up on you. Continue stirring and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and then fluff with a fork. Stir in the Cilantro mixture and serve warm.
Simple Grilled Halibut
6--8 ounces of Halibut per person
salt and pepper to taste
Preheat grill for medium-high heat. Lightly oil grill grate. Brush fish with olive oil and season with salt and pepper, place the fish on the grill. Cook for 5 minutes per side, or until the fish is slightly flaky when pressed with a fork. Plate the fish then smother with the mango salsa. Serve with the colorful cilantro rice and welcome the sunny days.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.