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Ingredientes
- 4 x halibut fillets - (6 to 8 ounce ea) skin removed Salt to taste Freshly-grnd black pepper to taste
- 2 med nectarines flesh minced into 1/2" cubes
- 1 c. cherries seeded, halved
- 1/2 x jalapeno pepper seeded, chopped
- 2 Tbsp. minced fresh mint
- 2 x green onions, white part and abt half of the green chopped
- 1/2 tsp grated fresh ginger
- 2 x garlic cloves chopped
- 1 Tbsp. lime juice
- 1 tsp lemon juice
Direcciones
- Season fish liberally with salt and pepper. Place on a medium-heat grill till just cooked. Flip fish over half way through cooking if you are confident which it will remain intact.
- To prepare salsa, combine all ingredients and let stand at room temperature for 30 min. To serve, place fish on plate and spoon salsa over middle half. Don't smother fish with salsa.
- This recipe yields 4 servings.
- Comments: I just found some incredibly sweet white nectarines and perfectly ripe Bing cherries at one of the Sacramento, California farmer's markets. The nectarines were sweet as candy! I used a fair amount of fresh lemon and lime juices to balance the natural sweetness of the fruit. You may want to use add in a little at a time till you've got the flavor where you want it.
- If your halibut has a habit of sticking to the grill, it's a good idea to leave the skin on while cooking and then remove the skin before serving. For best grilling results, spray some pan spray on the grates before lighting, set skin-side down on grates and do not flip it unless you're sure it will work. Close the lid on the 'cue and the fish will cook throughout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.4g | 3% |
| Protein 0.64g | 1% |
