Jamaican Halibut with Tropical Salsa
by:
It took a griller in Baja to teach me about cutting slashes in a whole fish to help the marinade penetrate the flesh.
ingredients
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serves: 4
4 halibut fillets (about 6 ounces each and 1 inch thick)
Vegetable oil
MARINADE:
1 cup fresh orange juice
1/2 cup Jamaican dark rum
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon freshly grated ginger
1 tablespoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne pepper
SALSA:
1 cup finely diced ripe pineapple
1/2 cup finely diced ripe banana
1/2 cup finely diced cucumber
1 1/2 tablespoons fresh lime juice
1 tablespoon minced red bell pepper
4 green onions, thinly sliced
1/2 teaspoon dark sesame oil
1/2 teaspoon kosher salt
1/2 teaspoon Tabasco® sauce
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 324
- Total Fat: 3.3 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 83.4 mg
- Sodium: 2021.6 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.6 g
- Sugars: 14 g
- Protein: 35 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients. Add the fillets and turn to coat them evenly. Cover with plastic wrap and refrigerate for 1 hour, turning once or twice.
2. To make the salsa: In a medium bowl, combine the salsa ingredients.
3. Remove the halibut from the bowl, pat dry with paper towels, and discard the marinade. Brush or spray both sides with oil. Grill over Direct High heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.
4. Serve warm with the salsa.
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