Halibut Skewers with Mango Mojito Salsa-Recipe

Halibut Skewers with Mango Mojito Salsa Recipe

Halibut SkewersSummer is a great time to experiment with fish recipes. Cooking fish on the grill is tasty, healthy and less aromatic to your household. Summer salsas can add great flavor, extra antioxidants, vitamins, minerals and fibre to almost any meal – especially those off the grill. We’ve provided a few sample salsa combinations in this recipe. Look into your garden and local farmers market for fresh herbs, veggies and fruits to create your own summer salsa sensation.

HALIBUT SKEWERS WITH MANGO MOJITO SALSA 

INGREDIENTS

  • 1.5 lb halibut fillets, cut into 2 inch pieces
  • 10 wooden skewers
  • ½ cup fresh orange juice
  • 1/3 cup fresh lime juice
  • ¼ cup dry white wine (optional)
  • ¼ cup extra- virgin olive oil
  • 2 to 3 Tbsp crushed garlic
  • 1 ½ Tbsp ground cumin  ¼ tsp cinnamon (optional)
  • pinch of coarse salt and pepper
  • lime to juice into salsa
  • 2 ripe mangoes peeled and diced
  • 1 bunch cilantro chopped (1 cup)
  • 3 Tbsp fresh mint chopped
  • 1 small red bell pepper diced
  • 2 Tbsp red onion diced
  • 1 to 2 tsp sugar (optional)
  • 1 tsp red curry paste
  • 5 limes: 4 sliced into wheels plus one

INSTRUCTIONS

Soak wooden skewers in water for at least 30 minutes.

Marinade: Combine juices, wine, olive oil, garlic, cumin, salt, and pepper. Place diced fish in glass or corning-ware dish with a lid or in a sealable plastic bag. Add marinade to fish and turn/toss several times to coat fish evenly. Refrigerate 30 minutes.

Salsa: In a large bowl, combine chopped mango, cilantro, mint, bell pepper and onion. In a small bowl, mix sugar, curry paste, and cinnamon until smooth. Whisk in the juice of one lime. Gently toss dressing into mango mixture. Cover and set aside. (you can make this well in advance and refrigerate).

Preheat grill to medium high. Thread marinated halibut and lime slices onto skewers- alternating. Brush with a bit of oil. Place skewers on grill and cook 5 to 6 inches from heat, 4 to 5 minutes per side. Turn once during cooking. Cook until halibut is opaque throughout. Serve skewers with salsa. Enjoy with a fresh green salad.

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NUTRITIONAL INFORMATION

Calories (kcal) 350 Protein (g) 30
Carbohydrates (g) 25 Fat (g) 11
Iron (mg) 2.5 Potassium (mg) 1023
Fibre (g) 4.7 Sodium (mg) 107

ADDITIONAL SALSA OPTIONS

PEACH AND STRAWBERRY SALSA

  • 2 ripe peaches or nectarines, peeled, pitted and diced
  • 6 to 10  strawberries diced
  • ½  cup chopped cilantro
  • 2 Tbsp red onion diced (optional)
  • Juice of ½ lime

Combine all ingredients in a bowl and gently mix well.

TOMATO SALSA

  • 3 to 4 ripe tomatoes diced
  • ½ to 1 whole avocado peeled, pitted and diced
  • 1 cup chopped fresh cilantro
  • 3 Tbsp minced red onion
  • ¼ English cucumber peeled and diced (optional)

Combine all ingredients in a bowl and gently mix well.