Time to fire up the 'q!
Ingredients:
(Makes 2 entree portions)
2 wild caught halibut steaks
Marinade -
Juice of 10 key limes
Juice of 2 clementines
1 Tbsp. Cholula hot sauce
1 Tbsp. olive oil
Splash cooking sherry
1 slice mango, juiced or crushed
1 Tbsp. crushed garlic
1/2 tsp. salt
Black pepper, to taste
Salsa-
1/3 mango, diced into bits
1/2 avocado, diced into bits
1/4 white onion, diced into bits
Directions:
1. Mix together marinade ingredients. Separate in two halves. Place halibut steaks on a plate and pour one half of the marinade over them, coating each side well, and set aside.
2. Gently mix other half of marinade with salsa ingredients. Cover bowl with plastic and refrigerate as long as possible.
3. Grill halibut for 5-7 minutes per side depending on thickness.
4. Scoop heaping spoonful of salsa on each steak and serve with spinach salad and grain side dishes.
Notes:
*For extra zest, drizzle extra Cholula over finished meal and sprinkle with chili powder.
*Works best if avocado is not too ripe so pieces stay firm and don't get all mushy.
*Best to leave skin on steaks when grilling to keep them moist.
*Don't be intimidated by mango - buy it still firm, let it ripen for a few days on your counter. When slicing, cut a wedge off with a very sharp knife. Then just ease the knife around the half-moon shape to take the skin off. It's much easier than I used to think. I've only seriously injured myself once so far, and that's pretty good for me.
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