Grilled Halibut With Watermelon Salsa Recipe 435
GRILLED HALIBUT WITH WATERMELON SALSA RECIPE - (4.3/5)
Provided by ngaldi
Number Of Ingredients 11
Steps:
- Drizzle fish with olive oil and generously season with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. While the grill is heating, prepare the salsa by combining all ingredients in a medium bowl. Set aside. Clean and oil the grilling grate. Place fish over hot side of grill skin-side down. Cook without moving until skin is crisp and rendered, about four minutes. Carefully flip fish with a wide spatula. and cook on second side until cooked through. Flesh should be slightly flaky and offer no resistance when pierced with a toothpick or cake tester. Remove fish from grill and allow to rest for 10 minutes. Serve with watermelon salsa.
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HALIBUT WITH WATERMELON SALSA - THE DAILY MEAL
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- Using a fork, mash 1 cup of the watermelon in a wide, shallow dish until all of the juices are released. Stir in 1 tablespoon of the vinegar and oil, and season with salt and pepper, to taste, to make a marinade. Add the halibut, turn to coat, cover, and refrigerate for 2 hours.
- In a bowl, toss together the remaining watermelon, remaining vinegar, scallion, and cayenne. Season with salt and pepper, to taste, to make a salsa. Set aside.
- Grill the halibut until cooked through, about 4-5 minutes per side, depending on the thickness. Transfer the fish to a serving platter and top with the salsa. Serve immediately.
GRILLED HALIBUT WITH WATERMELON SALSA - MIDWEST LIVING
From midwestliving.com
- To make the watermelon salsa, combine the watermelon, mango, red onion, jalapeño peppers, the juice and zest of two of the limes (6 Tbsp. juice and 2 tsp. zest), cilantro, mint and salt in a large bowl. Stir to combine. Refrigerate until needed.
- To prepare the fish, place the halibut fillets in a glass dish. Drizzle the oil and the juice of the remaining lime (3 Tbsp. juice, 1 tsp. zest) over the fillets and allow them to marinate for 10 minutes, turning the filets halfway through.
- Oil the skin side of the fish, and place skin-side down on a preheated grill pan. Tent lightly with foil. Grill fish over medium-high heat, turning once, until opaque all the way through and fish flakes easily with a fork, 4 to 6 minutes per 1/2-inch thickness of fish.
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