Grilled Halibut with Jalapeño-Peach Relish
Prep: 20 minutes
Grill: 12 minutes • Makes: 4 (1 halibut fillet, 3/4 cup relish) servings
1 medium jalapeño, halved, seeded and stemmed
1/4 cup Weis Quality 100% Pure Olive Oil, divided
4 skin-on halibut fillets (about 1-1/2 pounds)
1/2 teaspoon Weis Quality Iodized Salt, divided
1/2 teaspoon Weis Quality Ground Black Pepper, divided
2 tablespoons fresh lime juice
1 tablespoon Weis Quality 100% Pure Honey
1 teaspoon grated fresh ginger
1 medium red bell pepper, chopped
1/4 cup chopped red onion
1 tablespoon chopped fresh basil
1.Prepare outdoor grill for direct grilling over medium-high heat.
2.In medium bowl, toss peaches, jalapeño and 1 tablespoon oil. Place peaches and jalapeño, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer peaches and jalapeño to cutting board; chop.
3.Brush both sides of halibut with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. With clean kitchen towel and tongs, coat hot grill rack with remaining 2 tablespoons oil. Place halibut, skin side up, on hot grill rack; cover and cook 7 minutes or until opaque throughout and internal temperature reaches 145°, turning once. Slide spatula between skin and flesh to remove skin.
4.In large bowl, whisk lime juice, honey, ginger, and remaining ¼ teaspoon each salt and black pepper. Add bell pepper, onion, basil, peaches and jalapeño to lime mixture; toss. Makes about 3 cups.
5.Serve halibut topped with relish.
Approximate nutritional values per serving:
278 Calories, 9g Fat (1g Saturated), 87mg Cholesterol, 557mg Sodium,
15g Carbohydrates, 2g Fiber, 12g Sugars, 0g Added Sugars, 34g Protein
To prevent halibut from sticking to the grill, make sure the grill grates are well oiled and hot before placing it on the grill.
Grill halibut with the skin on and use a fish spatula to turn it only once to help prevent it from flaking and falling apart.
Halibut steaks will take about 10 minutes to grill, and fillets about 7 minutes.