Grilling weather has arrived (at least for the next 4 days!) and I’m taking full advantage of the fabulous weather for lots of delicious grilled dinners. No raingear required for using the outdoor grill this week. Yep, it’s sunshine and blue skies and grilled halibut for dinner! Whoo hoo!
We get down right giddy this time of year here in the Pacific Northwest. The sun starts peaking through, the fog is gone until at least October (maybe), and if there is a drizzly rain, the temperature is warmer and the mulitiple layers of clothing are now reduced to a nice little rain shell. Ahh… life is good.
Life is especially good for the Bennett crew when I grill my special menu of fresh Pacific halibut and juicy ripe tropical mango slices. Top them with a lime cilantro vinaigrette and you’d think you were in Cabo! The flavors of tropical fruit truly compliment most white fish such as halibut, sole, cod and even swordfish. Add the tangy flavor of lime and the aromatic flavor of cilantro and dinner becomes a tasty, and might I add healthy, fiesta.
Now, if you’ve got a little family member that is adamantly opposed to fish of any sort, just substitute the fish for a lovely grilled breast of chicken. My little Miss loves grilled chicken and dices it up with her grilled mango. Although, she usually ends up slathering her chicken in barbeque sauce, but that’s ok. At least she’s getting creative and thinking how she’d enjoy the most out of her dinner.
However you decide to serve this dish, it’ll be absolutely delectable! Happy Spring and Happy Cooking!
1 1/2 lb fresh Halibut
2 limes juiced and zested
1/4 cup fresh chopped cilantro
1 tablespoon white balsamic vinegar (or balsamic)
2 tablespoons sugar
3/4 cup olive oil
Salt and pepper to taste
12-16 ounces fresh spring greens, fresh baby spinach or fresh baby arugula (or a mixture of all three)
Pre-heat the grill to 350-400 degrees.
Whisk together the lime juice, lime zest, cilantro, sugar, vinegar, olive oil, salt and pepper. Drizzle the fish with the vinaigrette and toss the mangos in the vinaigrette. Season the fish with a little salt and pepper.
Grill the halibut to the desired doneness and then transfer to a platter. Grill the mangos, watching them as they can easily burn. Let them grill for a minute or two on each side.
Place the mangos on top of the halibut and drizzle with additional vinaigrette. If you like, toss the greens in the vinaigrette as well and then serve the greens with the halibut and mangos.
Options: You can prepare this recipe with chicken breast cutlets as a substitute for the fish.