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Alaska Halibut with Tangy Fruit Salad

Alaska Halibut with Tangy Fruit Salad
Alaska Halibut with Tangy Fruit Salad

We’re celebrating fresh Alaska Seafood and there’s a lot to celebrate. From fresh Alaskan Salmon, premium wild snow crab, and right now we’ve got wild Alaska Halibut on the grill.

Fresh Alaskan halibut is widely considered the world’s premium whitefish, and for good reason. It’s mild, slightly sweet flavor makes halibut a popular item on the menus of renowned chefs around the world. From fresh halibut you can expect a firm, flaky almost steak-like texture and delicate succulent flavor. Halibut is extremely versatile and holds up well with most cooking methods making it perfect for a variety of dishes. Enjoy!

Alaska Halibut with Tangy Fruit Salad


Grilled Halibut

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

2 Tablespoons fresh lemon juice
1 Tablespoon honey
1 can (11 oz.) mandarin oranges, drained and coarsely chopped
1 can (8 oz.) pineapple chunks, drained
1/4 cup red bell pepper, finely diced
1 Tablespoon fresh chives, chopped or 1/2 Tablespoon dried chives
2 teaspoons each lemon peel and chopped cilantro
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon salt

4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons olive, canola, peanut or grapeseed oil
1/2 teaspoon seasoning salt

Preparation:

Prepare salsa:

Combine lemon juice and honey in medium mixing bowl. Add remaining ingredients and toss together gently. Mixture can be made several hours ahead and refrigerated until ready to serve.

Prepare halibut:

Preheat broiler/oven or grill to medium-high heat (450ºF). Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place on a spray-coated broiling pan or welloiled grill, 5 to 6 inches from heat, and cook about 5 minutes. Turn halibut over and sprinkle with seasoning salt. Cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove halibut to individual serving plates and top with spoonfuls of salsa.

Recipe courtesy of Alaska Seafood – www.alaskaseafood.org 

By Heinen's Seafood Department
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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