Halibut with Zesty Ontario Peach Salsa
There’s nothing quite like the taste of halibut to evoke a feeling of Canada’s East Coast — it is one of their regional treasures. Pair it with one of Ontario’s most beloved fruits, the peach, and you have a refreshingly light summer meal. If you can’t find halibut, it is easily substituted with salmon or char.
| Ontario Peach Salsa | ||
| 1/2 cup | pitted and finely diced Ontario peaches | 125 mL |
| 1/3 cup | finely diced honeydew melon | 75 mL |
| 1/3 cup | finely diced cucumber | 75 mL |
| 1/3 cup | finely diced red onion | 75 mL |
| 2 tbsp | lime juice | 30 mL |
| 1/2 tsp | salt | 2 mL |
| pinch | sugar | pinch |
| 2 tsp | chopped fresh cilantro | 10 mL |
| Fresh chiles, to taste | ||
| Halibut | ||
| 1-1/2 lb | halibut steaks | 750 g |
| 4 | cloves of garlic, minced | 4 |
| 3 tbsp | rice vinegar | 45 mL |
| 3 tbsp | brown sugar | 45 mL |
| 3 tbsp | each fish sauce and teriyaki sauce | 45 mL |
| 3 tbsp | toasted sesame oil | 45 mL |
| 1 tbsp | grated ginger | 15 mL |
| 1 tbsp | chopped cilantro | 15 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
Prepare salsa: In a large bowl combine peaches, melon, cucumber, red onion, lime juice, salt, sugar, cilantro and chilies. Refrigerate for at least one hour.
Prepare halibut: Place steaks in a re-sealable plastic bag. In a medium bowl, combine garlic, vinegar, sugar, fish sauce, teriyaki sauce, sesame oil, ginger, cilantro, salt and pepper. Add marinade to fish in bag, seal and let marinate in refrigerator for one hour.
Grill fish on the barbecue turning only once, approximately four minutes per side, until cooked. Plate grilled halibut, top with peach salsa or serve on the side.
Serves 4.
Source: www.ontariotenderfruit.com: Developed by Hélène Laurendeau.
