Recipes // Main Dish Seafood // Halibut with Tangerine Salsa

Halibut with Tangerine Salsa

Salsa Ingredients
  • 6 tangerines
  • 1 serrano chile, minced (about 3/4 tablespoon)
  • 1/4 cup finely chopped roasted red bell pepper
  • 1/4 cup finely chopped shallots (about 4 shallots)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons finely chopped fresh chives
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/2 tablespoon chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
Halibut Ingredients
  • Four 6-ounce halibut fillets, or similar flaky, white fish such as sea bass, grouper, or cod
  • Vegetable oil cooking spray, for the grill rack
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  1. To prepare the salsa: Extract and strain the juice from 4 of the tangerines. You should have about 3/4 cup of juice. Transfer the juice to a small nonreactive saucepan and bring to a boil over high heat. Reduce the heat and simmer for 6 to 8 minutes or until the liquid reduces by half and the flavors concentrate. Set aside to cool.
  2. Peel the remaining 2 tangerines, divide them into segments, and add them to the juice. Stir in the chile, roasted red pepper, shallots, lime juice, olive oil, chives, parsley, cilantro, salt, and pepper and mix well.
  3. To cook the fish: Prepare a charcoal or gas grill or preheat the broiler and position a rack about 4 inches from the heating element. Before igniting the grill, lightly spray the grill rack with vegetable oil spray. The coals should be medium hot for the charcoal grill. The burners should be on medium-high for the gas grill.
  4. Brush the fish with the oil and season each fillet with salt and pepper. Grill or broil the fish for 3 to 5 minutes or until lightly golden. Carefully turn the fillets over and grill for 3 to 5 minutes longer until cooked through and the fish flakes.
  5. Divide the salsa among 4 serving plates. Put a fish fillet on top of the salsa.

Recipe courtesy Morton's Steakhouse

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