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Papaya Red Pepper Salsa with Grilled Halibut

Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

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.

Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen

 

Fish boat on the docks in Newport, Oregon // Karista's Kitchen

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 docks in Newport, Oregon // Karista's Kitchen

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,

Karista

Papaya Red Pepper Salsa with Grilled Halibut

Serving Size: 4

Papaya Red Pepper Salsa with Grilled Halibut

Ingredients

  • 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

Instructions

Pre-heat the grill to 400F.

To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.

If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!

Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.

Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!

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