It’s the little things that make me smile. When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.
Just ask Ranger Craig, that halibut made me smile for at least an hour.
I daydreamed all the way home how I was going to prepare that 13lb. halibut. Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut. I could eat the Papaya Red Pepper Salsa with a spoon!
The combination of fruit and fish has to be one of my favorite flavor combinations. It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish. Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.
Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite. It’s certainly my new favorite of the season. 🙂
Delicious Wishes and Loads of Love,
- 1 cup diced papaya (about 1 medium papaya)
- 1 medium to large red bell pepper, seeded and diced
- 1/2 cup diced red onion
- 1 jalapeno, finely minced
- 1 handful cilantro, chopped
- 1/2 teaspoon ground chile powder
- Squeeze of lime to taste
- Salt and pepper to taste
- Drizzle of extra virgin olive oil
- 1 1/2lbs fresh halibut cut into four pieces
- lime wedges for garnish