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Mango salso pacific halibut

SalmonBelly
SalmonBelly Posts: 11
edited November -0001 in EggHead Forum
First post so here goes.

Not much to fish for right now so the egg has been getting a workout. Did my first pizza's last night, a picnic on Saturday, and this evening tried some halibut. Every year our fishing club heads up to Alaska to fish for halibut; in my favorite eating fish in the ocean (well maybe with the exception of smoked salmon bellies). Have 100#s of beautiful fillets sitting in the freezer and needed to find a better way to cook them as opposed to in the frying pan. The Egg did an unbelievable job!

Found this recipe for Mango Salsa on the old forum in the archives I believe. Here is the link. A big thanks to the author for sharing - it is wonderful!

http://www.eggheadforum.com/archives//2004/messages/111794.htm

2 c plum tomatoes, seeded and diced
1.5 c diced peeled ripe mango
0.5 c diced red onion
0.5 c chopped fresh cilantro
Choppped hot pepper, to taste
2 tbs fresh lime juice
1 tbs cider vinegar
0.5 tsp kosher salt
0.5 tsp fresh ground black pepper
2 cloves minced garlic

Seasoned the fillets with DP Raging River and grilled at 500 degrees for ~3 minutes per side. Seasoned with a little Tsunami Spin after coming off the grill. Served over white rice and topped with the salsa. This was the best halibut I have ever had. The Egg imparted some really nice flavor into some really great fillets.

Some pics...
web.jpg

By the way this is a GREAT forum! So happy I found this place.
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Comments

  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Glad you found us also. Been trying to find some alternatives to high fat cooks as have been having more than my share of pork and beef if you know what I mean. Have been doing some fish burns on wood planks of late but yours looks like one I would like to try. Hot of peppers and sweet of mango sounds good. No halibut but talopia or flounder should work just fine.
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  • SalmonBelly
    SalmonBelly Posts: 11
    Ohh boy do I know what you mean about the high fat cooks. I am trying my best to get things under just a little bit of control. Lots of chicken and fish to start the new year...well aside from the pork and pizza over the weekend...ughhhh

    I would imagine any of the light white fish would be great with the salsa...maybe a blackened type of snapper or cod??? Walleye??? I am going to try something similar with some albacore loins from the past season. Should be a nice alternative.

    Thanks for the welcome.
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    If you haven't tryed it yet you should try cooking on a ceder wood plank. A salmon stake with a glaze of basolmic vinigar/brown sugar/taragon is easy and hard to beat for something light and under an hr. burn.
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  • SalmonBelly
    SalmonBelly Posts: 11
    Cedar plank salmon is probably my favorite way to cook salmon aside from putting it on the smoker! We catch a lot of salmon out here and what doesn't get smoked is usually done on a plank. Cant wait to try it with some of the DP rubs.
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