- Grilled Gingered Pacific Halibut with Mango-Chili Salsa
Grilled Gingered Pacific Halibut with Mango-Chili Salsa
Grilled Gingered Pacific Halibut with Mango-Chili Salsa
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 2 hours
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Ingredients
- 4 Vital Choice Alaskan halibut portions (6 ounces each)
- 12 ounces strong ginger ale, such as Reeds Extra Ginger Brew (for less ginger heat, use a standard ginger ale such as Canada Dry)
- 2 tablespoons fresh ginger, minced
- 2 tablespoons cilantro, minced
- 1/4 cup Vital Choice organic extra virgin olive oil
- 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
Instructions
- Let ginger ale to go flat in a bowl for about an hour.
- Marinate fillets with ginger ale, ginger and cilantro. Refrigerate for 2 hours.
- Make salsa: Combine mango, bell pepper, red onion, peppers, lime juice, salt and pepper in a medium covered bowl. 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 for 3 to 5 minutes per side, until cooked through. Top fillets with salsa and serve.
Serves: Serves 4