Grilled Halibut with Nectarine and Cherry Salsa
Author: Kitchens
  • 4 halibut fillets (6 to 8 ounces each); skin removed
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 2 medium nectarines; flesh chopped into 1/2" cubes
  • 1 Cup cherries; seeded, halved
  • 1/2 jalape-?o pepper; seeded, minced
  • 2 Tablespoons chopped fresh mint
  • 2 green onions, white part and about half of the green; minced
  • 1/2 teaspoon grated fresh ginger
  • 2 cloves garlic; minced
  • 1 Tablespoon lime juice
  • 1 teaspoon lemon juice
  1. 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. This recipe yields 4 servings.
I just found some incredibly sweet white nectarines and perfectly ripe Bing cherries at one of the Sacramento, California farmer's markets. The nectarines were sweet as candy! I used a fair amount of fresh lemon and lime juices to balance the natural swe
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