Grilled Halibut with Blueberry Salsa
This grilled halibut with blueberry salsa is a refreshing and healthy recipe featuring perfectly grilled fish topped with a sweet, spicy, and tangy blueberry salsa. Perfect for weeknight dinners or special occasions!
Equipment
- Grill
- Small bowl
- Fork or potato masher
Ingredients
- 2 cups fresh blueberries divided
- 1 small red onion chopped
- 1/4 cup minced fresh cilantro
- 1 jalapeño pepper seeded and chopped
- 2 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil plus 2 tablespoons, divided
- 1/8 teaspoon salt plus 1 teaspoon, divided
- 1/8 teaspoon pepper
- 6 halibut fillets 5 ounces each
Instructions
- In a small bowl, coarsely mash 1 cup of blueberries using a fork or potato masher.
- Stir in the chopped red onion, cilantro, jalapeño, orange juice, balsamic vinegar, 1 teaspoon olive oil, 1/8 teaspoon salt, pepper, and the remaining whole blueberries. Cover and refrigerate until ready to serve.
- Drizzle the halibut fillets with the remaining 2 tablespoons olive oil, ensuring even coating. Sprinkle with 1 teaspoon salt.
- Preheat the grill to medium heat. Place the halibut fillets on the grate and grill, covered, for 4-5 minutes on each side. The fish is done when it flakes easily with a fork and appears opaque.
- Remove from the grill and plate the halibut. Generously spoon the chilled blueberry salsa over each fillet. Serve immediately.
Notes
Allow the blueberry salsa to rest in the fridge for at least 15 minutes to let the flavors meld. The salsa can be made up to a day ahead to save time. For a keto-friendly version, swap orange juice for lemon juice.