Grilled Halibut With Tropical Salsa Recipe

About this recipe

A vibrant and refreshing pescatarian dinner featuring grilled halibut paired with a zesty tropical salsa made from pineapple, mango, and fresh vegetables. Perfect for a light yet satisfying evening meal.

Ingredients

• - Schwartz Coriander Leaf Jar
• 300G Pack'D Organic & Chopped Pineapple
• 450G Picard Sliced Mango
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Piece Cucumber 1Pc
• 300G Hls Msc Hake Skin On Fillet Portions
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 500 G Fresh Vine Tomato 500g

Instructions

1. 1. In a medium bowl, combine 1 cup diced pineapple, 1 cup diced mango, 2/3 cup diced sweet red pepper, 1 diced tomato, 1/3 cup diced cucumber, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Mix well and refrigerate for at least 15 minutes to allow the flavors to meld.
2. 2. Preheat your grill to high heat. Lightly brush 4 hake fillets with 2 tablespoons olive oil and season both sides with a pinch of salt and freshly ground black pepper.
3. 3. Moisten a paper towel with a small amount of cooking oil. Using long-handled tongs, carefully grease the grill grates to prevent sticking.
4. 4. Place the hake fillets on the grill and cook, covered, for 2-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
5. 5. Remove the hake from the grill and let it rest for a minute. Serve the grilled hake topped with the chilled tropical salsa. Enjoy your meal!