Tuesday, November 27, 2012

Jamaican Halibut with Tropical Salsa


I spent the morning exploring Mission San Jose, one of the four other missions still open in the San Antonio area (not counting the Alamo).  The Alamo is in a class by itself and not run by the National Historic Park Service.  Mission San Jose happens to be less than a mile from our RV Resort so it was very easy to explore.  I had the opportunity to take a guided tour with one other person in my tour group so it was very informal and informative.  I do love immersing myself in the history and scenes of the area.  I happen to really enjoy museums.



I then explored my grocery shopping options with a Whole Foods and a Central Market about 10 miles away.  Exploring new grocery stores is also something I really enjoy (even though it makes shopping challenging in trying to figure out where things are).

Even though we are in San Antonio, I went to the islands for inspiration for dinner tonight with this Jamaican Halibut recipe.  Two halibut fillets were marinated in a mixture containing fresh orange juice, dark rum, soy sauce, lime juice, ginger and herbs and spices.  After marinating for an hour, the fillets were dried off, drizzled with oil and grilled.  Once done, I served it over white rice and topped it with the tropical salsa.  This had all the right levels of heat and spice complemented by the sweetness of the fruit in the salsa.  Can't wait to make it again.



Jamaican Halibut with Tropical Salsa
Makes 2 servings

For the fish:
1/2 cup fresh orange juice (the juice of one medium orange)
1/4 cup Jamaican dark rum
1 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/2 tablespoon freshly grated ginger
1/2 tablespoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
2 halibut fillets, about 6 ounces each and 1 inch thick

For the Salsa:
1/2 cup finely diced ripe pineapple
1/4 cup finely diced ripe banana
1/4 cup finely diced cucumber
3/4 tablespoon fresh lime juice
1/2 tablespoon minced red bell pepper
2 green onions, thinly sliced
1/4 teaspoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/8 teaspoon freshly ground black pepper

Vegetable oil

To make the marinade:  In a medium bowl, whisk the marinade ingredients.  Add the fillets and turn to coat them evenly.  Cover with plastic wrap and refrigerate for 1 hour, turning once or twice.

Remove the halibut from the bowl, pat dry with paper towels, and discard the marinade.  Brush or spray both sides with oil.  Grill over high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.  Serve warm with the salsa.

Adapted from Weber's Real Grilling Cookbook

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