Refreshing: Grilled Halibut and Mango Salsa

A couple of days ago it was really effing hot here. 90*+, just enough humidity to give your skin that oh-so-comfortable clammy feeling. Our dog Chopper preferred to simply lay about, tongue hanging attractively out of the corner of his mouth. Nobody was very happy. But we still had to eat, right? We'd been going out maybe a little too much lately, so even with my ability to rationalize pretty much any indulgence, it seemed a good time to rein it in. There was no way the oven was going to be turned on, and although I've had this strange burger fixation lately, almost like I feel like eating them every day (I can't explain it, it just IS), I decided halibut, grilled, was the deal. But since halibut is only a vehicle for whatever sort of condiment wants to come for a ride, I needed something else. Let's see....I'm hot, sweaty, refreshment desperately needed, something cool yet with some zing to wake my palate up...tropical?...thoughts of an island, with cool waves lapping on the beach, a cold, fruity drink in hand...mmmmmmm....escape....mangos??...hell, yeah!!........

So, properly inspired, the research team came out. To the interweb I went where this kickass mango salsa recipe appeared on, of all sites, about.com (all the more surprising because I find about.com about as user friendly as an angry baboon in mating season. And don't ask me why I know this is a good analogy). I read this one over, though, and it seemed to have all the requisite palate pleasing things: mangos, fish sauce, citrus, cilantro, garlic, Thai-inspired, and super fast and easy to make. Plus the author had some great tips for trimming up the mango. This stuff really rocked, and would be great on any number of fishy plates, especially some fish tacos. Refreshment is at hand!
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Grilled Halibut with fresh mango salsa
adapted from Darlene Schmidt
(click here for printable recipe)

ingredients:
FISH:
2 fresh halibut steaks OR fillets (enough to serve 2 people)
2 Tbsp. fish sauce OR 3 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1 tsp. freshly ground black pepper

MANGO SALSA: (Serves 2)
2 tsp. Thai sweet chilli sauce (easily purchased at your local grocery or Asian/Chinese food store
about 1/2 cup fresh cilantro, roughly chopped
1 Tbsp. fish sauce OR 1+1/2 Tbsp. soy sauce
1 ripe mango , chopped into 1/2" cubes
2 cloves garlic, minced
1 Tbsp. lime juice
1/2 to 1 tsp. sugar, depending on how sweet your mango is

method:
1- Wash the fish portions and pat dry with a clean tea towel or paper towel. Place in a flat-bottomed bowl.
2- Mix fish sauce or soy sauce with lime juice, then pour over the fish. Turn the fish several times in this sauce.
3-Sprinkle over the black pepper, gently pressing it into both sides of the flesh. Set in the refrigerator to marinate while you prepare the salsa.
4- Slice the mangos and scoop out the flesh. Place the mango with all other salsa ingredients in food processor. Pulse for short periods, until the desired consistency is reached. Tip: You want the salsa a little on the chunky side - don't over-process or it will turn to liquid Taste-test the salsa for saltiness/sweetness. If not salty enough, add 1-2 tsp. more fish or soy sauce. If too salty, add a squeeze of lime juice. If too sour, add 1-2 tsp. more sugar. Set salsa aside.

5- Heat up your grill and lightly brush it with oil. Grill the fish 5-10 minutes per side, depending on the heat of your grill and the thickness of the fish.
Halibut Cooking Tips: Allow the fish to cook at least 2 minutes undisturbed before turning (this will help prevent sticking). After the steaks have been grilled 5 minutes on each side, use a fork to gently pull flesh apart enough to see inside. Flesh inside will turn from light pink to opaque white when cooked. Try not to overcook. If cooking indoors, pan-fry the steaks in 2 Tbsp. canola or other vegetable oil for roughly 8 minutes per side, or until done.

To serve, place fish on serving plates. If desired, make a simple bed of greens for the fish on each plate (try to include fresh basil and coriander if you have it). Drizzle the salsa over the fish. Top with a little more fresh coriander and serve with rice or potatoes.

Grilled Halibut with grilled red pepper harissa: you need to get this fish on!!

Just so you know, if the recipe appears in the column to the left under the "Recipe" heading, then it is something I am pretty confident you'll like. Believe me there are plenty of things that, to put it kindly, didn't quite make the list. The recipe at the top of the heap right now, and printed below, would most definitely not fall into the "kitchen disappointment" category. In fact both w and I thought it was a spectacular success. I was putzing around home yesterday and playing with my new favorite iPhone app, the free epicurious download, and entered "grilled halibut" into the search. Thankfully this delish dish, which has immediately been added to our regular rotation, was one of the top 3 search results.

I had never made harissa, that pungent North African condiment, before this. I've had it plenty of times, but I don't know if I've ever had it better. The smokiness imparted by the grilled peppers, jalapeno, and garlic was incredible when combined with the cumin, coriander, and olive oil. Traditionally served with couscous, it went unbelievably well with the grilled halibut and would be a fabulous condiment with a grilled steak, veggies, eggs, and any other place your hungry imagination takes you. It is so easy to make that there isn't any excuse not to have a container of this in your fridge. Plus, using grilled lemon halves for their juice to squeeze onto the fish was inspired, the juice slightly smoky with a sweet caramelized flavor. This is absolutely a "wow" dish to serve to guests at your next 'que function!

Wine pick: I had a leftover bottle of 2007 J. Christopher Pinot Noir we shared that worked surprisingly well. I also think an ice cold bottle of dry rosé would be stellar.
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Grilled Halibut with Grilled Red Pepper Harissa
from Bon Appétit

yield: Makes 4 servings

ingredients:
1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

when the peppers are almost done, the fish goes on

method:
Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 6 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

bb’s note:: The time it takes to grill the veggies will vary with the heat of your fire. Mine took much less time, maybe 5 or 6 minutes per side. If the seem to getting too done too quickly, move them slightly off the direct heat.
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one year ago today @ E.D.T.: hunting wild mushrooms at the farmer's market!