Best 8 Grilled Halibut With Blueberry Salsa Recipes

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Indulge in the tantalizing flavors of grilled halibut paired with a vibrant blueberry salsa in this culinary adventure. This delectable dish brings together the delicate, flaky texture of halibut with the sweet-tart burst of blueberries, creating a harmonious balance of flavors. Get ready to elevate your taste buds as we guide you through the process of selecting the freshest ingredients, preparing the fish, and crafting the perfect blueberry salsa. Unleash your inner chef and embark on a journey of culinary delight as we uncover the secrets to creating an unforgettable grilled halibut with blueberry salsa.

Let's cook with our recipes!

GRILLED HALIBUT WITH FRESH BLUEBERRY SALSA



Grilled Halibut with Fresh Blueberry Salsa image

Grilled Alaskan halibut is accented with a fresh blueberry salsa.

Provided by Liz the Chef

Time 35m

Yield 2

Number Of Ingredients 15

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
HALIBUT:
2 Alaskan halibut filets, 6-7 ounces per filet
1-2 tablespoons olive oil
kosher salt

Steps:

  • For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
  • For the halibut, heat up the grill, brush oil on each filet and salt.
  • 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.
  • Serve with salsa.

GRILLED HALIBUT WITH SUMMER SALSA



Grilled Halibut with Summer Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 ounces cucumber, diced
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil

Steps:

  • For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
  • For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
  • Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

GRILLED HALIBUT WITH BLUEBERRY SALSA



Grilled Halibut with Blueberry Salsa image

Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups fresh blueberries, divided
1 small red onion, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil, divided
1/8 teaspoon plus 1 teaspoon salt, divided
1/8 teaspoon pepper
6 halibut fillets (5 ounces each)

Steps:

  • In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED HALIBUT II



Grilled Halibut II image

Halibut fillets marinated in lime juice and herbs are simple and delicious, and perfect for any occasion. Pineapple and mango salsas - or any of your personal favorites - make for a perfect finish fresh off the grill.

Provided by Karen David

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 2h20m

Yield 6

Number Of Ingredients 7

6 (6 ounce) fillets halibut
2 tablespoons olive oil
2 tablespoons fresh lime juice
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon dried rosemary

Steps:

  • Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
  • Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
  • Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 0.6 g, Cholesterol 62.5 mg, Fat 7.7 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 0.6 g, Sodium 94 mg, Sugar 0.1 g

GRILLED HALIBUT WITH TOMATO-BASIL SALSA



Grilled Halibut With Tomato-Basil Salsa image

This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.

Provided by IngridH

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or pressed
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 medium tomatoes, cored seeded and diced
1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
8 ounces halibut fillets
salt and pepper

Steps:

  • In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
  • Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
  • Preheat your grill to medium high.
  • If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
  • Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
  • Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA



Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

  • Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
  • Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
  • Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
  • Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

HALIBUT WITH STRAWBERRY SALSA



Halibut With Strawberry Salsa image

This recipe was developed for the Old Fish Factory Restaurant in Lunenburg Nova Scotia in Canada; the salsa is also good over grilled chicken or with corn chips, as a snack. I found this recipe in a local mag, Saltscapes -

Provided by Chef mariajane

Categories     Halibut

Time 7m

Yield 4 serving(s)

Number Of Ingredients 11

1 pint fresh strawberries, cur into chunks
2 green onions, green part only, chopped
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon ground pepper
1 lemon, juice of
1/2 lime, juice of
1/2 medium orange, juice of
2 tablespoons olive oil
4 fresh halibut fillets (approximately 7-8 oz each)

Steps:

  • SALSA: Mix all ingredients together and refrigerate for 30 minutes. make approximately 2 cups.
  • HALIBUT: In a frying pan, heat oil on high; sear halibut for 2 minutes on each side. Place halibut in a 350F oven for 5 minutes.

GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA



Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa image

Categories     Salad     Olive     Side     Lemon     Halibut     Winter     Healthy     Kosher

Number Of Ingredients 25

6 fillets Alaskan halibut, 5 to 6 ounces each
1 Meyer lemon, zested
1 tablespoon thyme leaves
1 tablespoon sliced flat-leaf parsley, plus 1/2 cup packed flat-leaf parsley leaves
1 small fennel bulb, sliced
1/2 teaspoon fleur de sel
3 tablespoons super-good extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 1/2 cups small arugula or small watercress sprigs
1/4 cup fresh tarragon leaves
1/4 cup chervil sprigs
1/4 cup 1/2-inch-snipped chives
1/4 cup small mint leaves
1/4 cup small opal and green basil leaves
Meyer lemon-green olive salsa (recipe follows)
Kosher salt and freshly ground black pepper
Meyer Lemon-Green Olive Salsa
2 tablespoons finely diced shallot
1 tablespoon plus 1 teaspoon champagne vinegar
2 Meyer lemons
1 teaspoon honey
3/4 cup pitted Lucques olives, chopped
2 tablespoons sliced flat-leaf parsley
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
  • Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
  • Light the grill 30 to 40 minutes before you're ready to cook.
  • Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
  • When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it's nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
  • While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon-green olive salsa over the halibut. Serve the remaining salsa on the side.
  • Meyer Lemon-Green Olive Salsa
  • Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
  • Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
  • Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
  • Note
  • The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.

Tips:

- For the best results, use fresh halibut fillets that are about 1 inch thick. - If you don't have a grill, you can cook the halibut in a grill pan over medium-high heat. - To make the blueberry salsa, use fresh blueberries that are ripe and sweet. - You can adjust the amount of lime juice and honey in the blueberry salsa to taste. - If you don't have time to make the blueberry salsa, you can use a store-bought salsa instead. - Serve the grilled halibut with the blueberry salsa, rice, and vegetables.

Conclusion:

Grilled halibut with blueberry salsa is a delicious and healthy meal that is perfect for a summer cookout. The halibut is cooked to perfection and the blueberry salsa adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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