Food Mixers

BBQ Halibut with Mango, Coriander, and Red Chilli Salsa

Instead of the usual steaks and burgers, why not barbecue something fresh and exciting - like some fresh fish? My BBQ Halibut steaks with a Thai-inspired fresh mango salsa are melt-in-your-mouth delicious, not to mention healthy as well (low-fat, plus you get your omega-3 fatty acids). Best of all, this gourmet-type dish is super fast and easy to make. In a pinch, other fish types can be substituted for halibut, and if the weather doesn't cooperate, you can pan-fry the fish on the stove.

INGREDIENTS:
MANGO-CORIANDER SALSA:
1-2 Tbsp. Thai sweet chilli sauce (easily purchased at your local Asian food store),
or other red chilli sauce handful of fresh coriander (about 1/2 cup), roughly
chopped
2 Tbsp. fish sauce
2 fresh ripe mangoes (mangoes are ripe when fragrant and easily indented)
1 Tbsp. soy sauce (or tamari for gluten-free diets)

FISH:
2-4 fresh halibut steaks (or other fresh fish)
5 Tbsp. soy sauce (or tamari for gluten-free diets)
juice of 1 lime

PREPARATION:
First, prepare the fish. Wash the steaks and pat dry with a clean tea towel or paper towel. Place in a flat-bottomed bowl and pour soy sauce and lime juice over. If you are making more than 4 steaks, add 1 additional Tbsp.

soy sauce per steak. Turn the fish, ensuring the steaks are covered with the soy sauce/lime juice mixture. Set aside while you prepare the salsa.

Slice the mango and cut the flesh into small cubes. Place in a bowl (try not to add too much of the juice, or the salsa will be too runny).

To make the salsa, combine all salsa ingredients in a bowl. Taste test for saltiness/sweetness. If not salty enough, add 1-2 Tbsp. more fish sauce. If too salty, add a squeeze of lime juice. If too sour, add 1 Tbsp. brown sugar. (Note: the sweetness/sourness of the salsa will vary depending on how sweet the mangoes happen to be).

Barbecue the fish steaks 5-8 minutes each side. Halibut Cooking Tip: use a fork to gently pull flesh apart at the thickest part - enough to see inside. Flesh inside will turn from pink to white when cooked. If cooking indoors, pan-fry the steaks in 2 Tbsp. canola or other vegetable oil for roughly 8 minutes each side, or until done.

To serve, place fish on serving plates (if desired, make a small bed of greens for the fish on each plate). Drizzle the salsa over the fish, or place a scoop of salsa alongside the fish on the plate. Top with a little more fresh coriander and serve with rice or potatoes.

Note: this dish is especially delicious when served with my Thai Coconut Rice!
Information Posted By: Blueshoots.com
Source : http://thaifood.about.com

posted by www.blueshoots.com @ 5:45 AM