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Grilled Gingered Pacific Halibut with Mango-Chili Salsa
Serves 4
Grilled Gingered Pacific Halibut with Mango-Chili Salsa
4 (6 oz each) Pacific halibut fillets
12 oz strong* ginger ale (e.g., Reeds Extra Ginger Brew)
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, minced
1/4 cup organic extra virgin olive or macadamia nut oil
Mango-Chili Salsa
1 1/2 cups mango, small dice
1 1/2 cups red bell pepper, small dice
1/2 cup red onion, small dice (or thinly sliced scallion tops)
4 teaspoons Serrano and/or ancho chili peppers, seeded and minced
3 tablespoons fresh lime juice
1/8 teaspoon sea salt
1/4 teaspoon organic black pepper
*for less ginger heat, use a standard ginger ale such as Canada Dry.
12 oz strong* ginger ale (e.g., Reeds Extra Ginger Brew)
2 tablespoons fresh ginger, minced
2 tablespoons cilantro, minced
1/4 cup organic extra virgin olive or macadamia nut oil
Mango-Chili Salsa
1 1/2 cups mango, small dice
1 1/2 cups red bell pepper, small dice
1/2 cup red onion, small dice (or thinly sliced scallion tops)
4 teaspoons Serrano and/or ancho chili peppers, seeded and minced
3 tablespoons fresh lime juice
1/8 teaspoon sea salt
1/4 teaspoon organic black pepper
*for less ginger heat, use a standard ginger ale such as Canada Dry.
- Let ginger ale to go flat sitting in a bowl for about an hour. Marinate fillets with ginger ale, ginger, and cilantro. Refrigerate 2 hours. Combine Salsa ingredients, mix well and refrigerate.
- Prepare and heat grill, grate off. Oil fillets and grate lightly with oil to prevent sticking. Grill fish over hot coals 3‒5 minutes per side until cooked through. Top fillets with Salsa and serve.
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