Halibut with Berry Salsa

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:09 PM PST

Story Updated: Mar 31, 2008 at 12:09 PM PST

Ingredients

Halibut with Berry Salsa - 6/20/2005

2 6 oz. halibut filets 2 limes juice and zest
1 orange juice and zest 1 lemon juice and zest
1/2 grapefruit juice and zest 2 oz. olive oil
1/2 tsp. each salt & pepper 2 oz. red onion
3 oz. Roma tomatoes 1/4 Jalapeno pepper
1 oz. red pepper 1 oz. yellow pepper
2 Tbl. cilantro 3 oz. blackberries
3 oz. raspberries 6 oz. strawberries
4 oz. blueberries 1 oz. orange juice
1/4 cup Micks pepper jelly

Directions

To make the citrus marinade, mix juice and zest of limes, orange, lemon and grapefruit. Add olive oil and season with salt and pepper. Pour over the halibut and cover with plastic wrap. Refrigerate at least 1 hour, but no more than 2 hours.

To make the berry salsa, cut the red onion, Roma tomato, Jalapeno pepper, red pepper and yellow pepper into 1/4" pieces.

Mix with blackberries, raspberries, strawberries and blueberries. Add cilantro, orange juice and Micks pepper jelly. Micks is available at Seattle's Pike Place Market. Mix all the ingredients together.

Place marinated halibut on a hot grill. Cook to medium rare, roughly 120 degrees. Remove halibut from grill and top with berry salsa. Serves 2.

Recipe from Kevin Hansen, Cutter's

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