I’ve been dieting for a couple of months now and have to admit that I often grow tired of both cooking and eating simply prepared chicken, fish and beef. Adding a fresh, fruity salsa to grilled protein can really perk up a dish. Most salsas are low-calorie and mine taste pretty zesty with little or no added salt. And they are “pretty”, an important part of every dining experience. Who was it who said, “We eat with our eyes”?
When Larry and I cruised Alaska’s Inland Passage last summer, I bought a cookbook during a quick stop in the small town of Petersburg. “Salmon, Desserts and Friends” is written by Ladonna Gundersen, a commercial fisher-woman. It is almost entirely a collection of salmon recipes and side dishes. I adapted my fresh blueberry salsa from her “wild blueberry salsa” and decided to pair it with our favorite Alaskan halibut rather than salmon.
I made the salsa first because the fish grills up in less than 10 minutes. You will have about 2 cups of salsa and the extra will keep in the fridge, covered, for a few days. Salsa-making is fun because you can taste as you go and add whatever appeals to you. Cilantro might be nice here, but I share meals with someone who cannot stand the stuff. Add as much jalapeño as you dare…
I suppose clever cooks grill their fish outside over charcoal, but I chose to heat up my grill pan, turn on the fan and open the kitchen skylight. Everything came together easily and we added this combo to our growing list of healthy menus.
- 1 cup fresh blueberries
- ½ cup fresh pineapple, finely chopped
- ½ cup red or orange bell pepper, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup flat-leaved parsley, chopped
- 2 tablespoons golden raisins
- 1 tablespoon lime juice
- ½ teaspoon lime zest
- ½ teaspoon fresh lemon or orange thyme leaves
- ½ - 1 teaspoon jalapeño, finely chopped
- 2 Alaskan halibut filets, 6-7 ounces per filet
- 1-2 tablespoons olive oil
- kosher salt
- For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
- For the halibut, heat up the grill, brush oil on each filet and salt.
- Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
- Serve with salsa.