Mint adds an unexpected refreshing taste to the salsa that’s simple enough to do while the fish is grilling.
Grilled halibut with tomato-mint salsa
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- 1/3 cup olive oil
- 4 tbsp freshly chopped mint
- 1/4 tsp white or freshly ground black pepper
- 4 firm-fleshed fish fillets , such as halibut or sea bass, about 180-g each
- 6 ripe plum tomatoes
- 2 tbsp freshly squeezed lime juice , or lemon juice
- 2 green onions , thinly sliced
- 2 garlic cloves , minced
- generous pinch salt
- generous pinch freshly ground black pepper
- generous pinch granulated sugar
- sprigs of fresh mint , for garnish (optional)
- Grease grill, then preheat barbecue to high. In a small bowl, stir 2 tablespoons (30 mL) oil with 1 tablespoon (15 mL) mint and white pepper. Brush mixture over fish. Let stand at room temperature while preparing salsa.
- If tomatoes are firm, peel skin using a vegetable peeler. Or cut an X in bottom of each tomato and place in a large saucepan of boiling water for 30 seconds. Immediately plunge tomatoes in cold water and peel. Cut into quarters, then remove and discard seeds. Finely dice.
- In a medium-size bowl, stir remaining oil with 3 tablespoons (45 mL) mint, lime juice, onions, garlic, salt, pepper and sugar. Stir in tomatoes. Lightly sprinkle both sides of fish with salt. Then grill with lid down until fish flakes easily with a fork, from 6 to 8 minutes per side. Serve fish with tomato-mint salsa spooned overtop. Garnish with mint sprigs, if you like.
Nutrition (per serving)
- 36.5 g,
- 5.9 g,
- 22.1 g,
- 1.4 g,
- 101 mg.