Grilled Halibut with Nectarine and Cherry Salsa
Ingredients
- 4 6 to 8 ounce halibut fillets skin removed
- salt and freshly ground pepper
- 2 medium nectarines; flesh chopped into 1/2 inch cubes
- 1 cup cherries seeded and halved
- 1/2 jalapeño pepper seeded and minced
- 2 tablespoons fresh mint chopped
- 2 green onions; white part and about half of the green part minced
- 1/2 teaspoon fresh ginger grated
- 2 garlic cloves minced
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
Instructions
- Season fish liberally with salt and pepper. Place on a medium-heat grill until just cooked. Flip fish over half way through cooking if you are confident that it will remain intact.
- To prepare salsa, combine all ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half. Do not smother fish with salsa.