Grilled Halibut with Mango Salsa
Most salsas are loaded with flavor but are also low in calories as they contain little or no fat. The pungency of hot peppers varies significantly, even among peppers from the same plant. Start with a small amount and add more as necessary. Wear rubber gloves when working with hot peppers.
• 1 clove garlic, finely minced
• 2 teaspoons vegetable oil
• 4 teaspoons fresh lime juice
• 11/2 pounds fresh halibut fillet, at least 1 inch thick
• 1 teaspoon finely minced jalapeño pepper
• 2 to 3 very ripe fresh mangoes, peeled, seeded, and cut into 1/8- to 1/4-inch cubes
• 1/4 sweet red bell pepper, cored, seeded, and cubed as for the mangoes
• Pinch salt
• 1/4 cup snipped fresh chives
• 3 bunches fresh cilantro
1) In a baking dish just large enough to hold the fish, mash the garlic into 1 teaspoon oil. Whisk in 1 tablespoon of the lime juice and turn the fish in this mixture. Cover and refrigerate the fish for 30 minutes, turning occasionally. Brush the grill with oil and then heat it.
2) In a medium bowl, mash 3/4 teaspoon of the jalapeño into 1 teaspoon oil. Stir in the mangoes and bell pepper. Sprinkle with the remaining teaspoon of lime juice and the salt; toss with the chives and 1/3 cup chopped cilantro. Let the mixture stand for 20 minutes, taste, then add more chile if you like.
3) Grill the fish. It is done when the thickest part of the flesh is opaque when pierced with a sharp knife. Arrange the remaining whole cilantro on a platter and lay the fish on top of it. Garnish with the salsa.
Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.