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Grilled halibut, grape tomato and mango salsa
Preparation
20 min
Cooking time
8 min
Servings
4
Ingredients
Marinade:
- 1 garlic clove, peeled and cut in 4
- 10 ml (2 tsp) fresh thyme leaves, stems removed
- 1 bunch of fresh basil (leaves only)
- 30 ml (2 tbsp) fresh chives, coarsely chopped
- 1/2 bunch of fresh coriander (leaves only)
- 125 ml (1/2 cup) olive oil
Fillets:
- 4 thick halibut fillets, about 170 g (6 oz) each
- Salt and freshly ground black pepper
- 1 lime, cut into wedges
- A few leaves of coriander
Salsa:
- 250 ml (1 cup) grape tomatoes, cut into quarters
- 125 ml (1/2 cup) mango, peeled and cut into 1 cm (1/3 in.) dice
- 80 ml (1/3 cup) yellow bell pepper, cut into 1 cm (1/3 in.) dice
- 125 ml (1/2 cup) olive oil
- 30 ml (2 tbsp) lemon juice, freshly squeezed
- 2 ml (1/2 tsp) nuoc-mâm (fish sauce)
- 15 ml (1 tbsp) fresh chives, finely chopped
- 15 ml (1 tbsp) fresh coriander, chopped
- Salt and freshly ground black pepper
Preparation
- In a food processor or blender, combine all the marinade ingredients.
- Reduce to a purée, pulsing first and then gradually turning up the speed.
- Set aside.
- In a bowl, mix together all the salsa ingredients. Stir gently.
- Taste and adjust the seasoning if needed.
- Cover and refrigerate.
- Let rest for 3 to 4 hours.
- Place the halibut fillets in a gratin dish.
- Top the fish with the marinade and coat well. Cover and refrigerate.
- Let marinate for 3 to 4 hours.
- Preheat the barbecue to maximum heat, or at least to 260°C (500°F).
- Brush clean and oil the barbecue grill.
- Remove the excess marinade from the fillets and gently pat dry with paper towels.
- Place the fillets on the grill and season with salt and pepper.
- Close the lid and cook for 3 to 4 minutes.
- Turn the fillets over and continue cooking, still covered, for 3 to 4 more minutes.
- Place the fillets on serving plates and top with salsa.
- Garnish with the lime wedges and coriander leaves.
- Serve with roasted vegetables.
