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Pacific Halibut with Tangy Fruit Salsa

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In honor of its recent designation as a sustainable fishery, we present a rather “retro” Polynesian-style recipe for Alaskan halibut. 



Alaskan Halibut with Tangy Fruit Salsa


Prep time 15 minutes

Cook time 15 minutes


Serves 4


2 Tablespoons lemon juice

2 Tablespoons honey

1 can (11 oz) mandarin oranges, drained and coarsely chopped

1 can (8 oz) pineapple tidbits, drained

1/4 cup red bell pepper, finely diced

1 Tablespoon fresh chives, chopped or 1/2 Tablespoon dried chives

2 teaspoons lemon peel or 1/2 teaspoon dried lemon peel

Alaskan Halibut fillets (6 oz each)

2 Tablespoons organic extra virgin olive or macadamia nut oil
1/2 Teaspoon sea salt


Salsa

  • Combine lemon juice and honey in medium mixing bowl. Add remaining ingredients and toss together gently. Mixture can be made several hours ahead and refrigerated until ready to serve.


Halibut

  • Preheat broiler/oven or grill to medium-high heat.

  • Brush both sides of halibut with oil. Place on a spray-coated broiling pan or well-oiled grill, 5 to 6 inches from heat. Cook 5 minutes.

  • Turn halibut over and sprinkle with seasoning salt. Cook an additional 3 to 4 minutes, just until fish is opaque throughout.

  • Remove halibut to individual serving plates and top with spoonfuls of salsa.

Nutrients per serving: 349 calories, 11g total fat, 2g saturated fat, 28% calories from fat, 54mg cholesterol, 37g protein, 25g carbohydrate, 1g fiber, 271mg sodium, 104mg calcium and 1.5g omega-3 fatty acids.


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