Grilled Halibut with Fresh Blueberry Salsa

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Blueberry Salsa

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.

Grilled Halibut with Fresh Blueberry Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 2
Grilled Alaskan halibut is accented with a fresh blueberry salsa.
  • SALSA:
  • 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
  1. For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
  2. For the halibut, heat up the grill, brush oil on each filet and salt.
  3. 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.
  4. Serve with salsa.

Grilled Halibut with fresh blueberry salsa

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20 Responses to Grilled Halibut with Fresh Blueberry Salsa

  1. Oui, Chef May 17, 2013 at 10:49 am #

    Loving this salsa, and am so envious of the halibut, it is SO hard to find here….delicious!

    • Liz May 17, 2013 at 11:13 am #

      And I miss East Coast fish – like flounder and haddock…

  2. Ellen Dolgen May 17, 2013 at 11:17 am #

    i’m always looking for creative toppings for fish and meat that is low-calorie and good for me, This looks AMAZING! can’t wait to try!

    • Liz May 17, 2013 at 11:22 am #

      I hope you like it, Ellen –

  3. Lynda - TasteFood May 17, 2013 at 1:28 pm #

    Blueberries and fish! Sounds heavenly, Liz.

    • Liz May 17, 2013 at 2:02 pm #

      Lynda, thanks – next time I will pair the salsa with salmon – easier to grill.

  4. Wendy Read May 17, 2013 at 4:47 pm #

    Gorgeous Liz, the salsa came out GREAT! I am starting to like Cilantro…working with a Dominican has changed my tastes, I had to eat it over and over again..first I combined it with Basil (which I love) and now I can enjoy it on its own. Believe me, I HATED cilantro the first time I tried it, I couldn’t even stand the smell of it. So funny really 🙂 XX

    • Liz May 17, 2013 at 5:21 pm #

      You are so funny, Wendy. I’m OK with Larry’s aversion to cilantro but agree that it works here better than parsley.

  5. Jayne May 17, 2013 at 11:51 pm #

    I love the idea of a sweet salsa, I’ve never tried that! What a great flavor combination. I will have to see if I can get halibut too.

    • Liz May 18, 2013 at 7:22 am #

      I think this salsa works with almost any fish – maybe sole?

  6. sippitysup May 18, 2013 at 6:34 am #

    “Blueberry Salsa!” He said with his arms flailing. “That’s genius…”
    Hmm. I think you just gave me the opening line to my latest short story. Thanks GREG

    • Liz May 18, 2013 at 7:22 am #

      Can’t wait to read it 😉

  7. Laura @ Family Spice May 18, 2013 at 8:43 am #

    I love fruit salsas, but have never tried one with blubbery. And with fish, perfect! I find eating healthy with a husband who can eat anything he wants without gaining weight is tough. You go girl!

    • Liz May 18, 2013 at 9:39 am #

      I know all about husbands who can play one set of tennis and lose weight…

  8. Carol Sacks May 20, 2013 at 8:24 pm #

    That salsa is so pretty! Looks like a great summer dish, Liz!

    • Liz May 21, 2013 at 7:46 am #

      Thanks, Carol, I’ve been having fun playing with different fruit combos –

  9. Beth (OMG! Yummy) May 21, 2013 at 8:13 am #

    What a unique salsa – I adore blueberries. And happy to see it with halibut. My daugther is allergic, sadly, to salmon so it doesn’t make it to our table very often. Halibut, however, does. Thanks for the great ideas.

    • Liz May 21, 2013 at 8:23 am #

      Hey Beth, this should work with chicken and pork as well – thanks.

  10. Mary at California Greek Girl May 28, 2013 at 8:59 am #

    This combination is not only healthy but has so many flavor combinations ~ I’m so looking forward to trying this!

    • Liz May 28, 2013 at 9:26 am #

      Thanks, Mary – so excited about your ebook…

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