Recipes

Grilled Halibut with Ginger Mango Salsa

House Chef Abbie Leeson USA
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Serves 2
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
30min

This blazing-hot sauce and flavorful salsa is tempered with sweet ginger and fruity mango, then cooled with a hint of coconut and lime. Addictive and delicious over fish or as a chip dip. For slightly less kick, use finely minced jalapeno peppers instead of scotch bonnet or habaneros.

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Ingredients
Metric
Cups
2 ripe mangos or papaya (paw paws), peeled and cut in (¼ -inch/5mm) cubes 50g The Ginger People® Crystallised Ginger, finely minced 2 scotch bonnet or habanero chilies, seeded  80ml dark rum  80g fresh lime juice  60ml coconut cream 1/2 teaspoon salt  1 tablespoon (15ml) The Ginger People® Organic Ginger Syrup 1/8 teaspoon cardamom  1/8 teaspoon ground anise  1/8 teaspoon ground cloves  Pinch nutmeg  Pinch cinnamon Halibut - Desired number halibut fillets, or other hearty fish, about 1-inch/3cm and 5oz/150g Olive Oil Kosher salt and fresh ground black pepper
2 ripe mangos or papaya (paw paws), peeled and cut in (¼ -inch/5mm) cubes 1/4 cup The Ginger People® Crystallized Ginger, finely minced 2 scotch bonnet or habanero chilies, seeded  1/3 cup (80ml) dark rum 1/3 cup fresh lime juice  1/4 cup coconut cream 1/2 teaspoon salt  1 tablespoon The Ginger People® Organic Ginger Syrup 1/8 teaspoon cardamom  1/8 teaspoon ground anise  1/8 teaspoon ground cloves  Pinch nutmeg  Pinch cinnamon Halibut - Desired number halibut fillets, or other hearty fish, about 1-inch/3cm and 5oz/150g Olive Oil Kosher salt and fresh ground black pepper
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Directions
Combine cubed mango or papaya with Crystallized Ginger. Set aside. See it
Combine remaining ingredients, chilies through cinnamon, in a blender. (If using jalapeno, peppers can be minced instead of blending. Scotch bonnet and habanero should be blended to evenly disperse the more intense heat). Puree just until smooth, about 1 minute. See it
Pour into a saucepan. Add mango and ginger. Bring to a low boil, reduce heat and simmer gently for 10 minutes. Remove from heat and keep warm for serving. Salsa keeps refrigerated for 4-6 weeks. See it
To prepare halibut: Preheat grill to medium-high. Lightly oil grate.
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Brush fillets liberally with oil; season with salt and pepper. Grill until fish flakes easily, 5-6 minutes per side. Serve with warm Ginger Mango Salsa.
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Top tip

Ever thought about pairing salsa with ice cream? Give it a swirl! Serve warm or chilled Mango-Ginger Salsa over vanilla ice cream to delight and surprise your dinner guests.

Abbie
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Our Chef
House Chef Abbie Leeson
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In this recipe
Organic Ginger Syrup Get product
Organic Crystallised Ginger Get product

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