Halibut with Peach-Mango Salsa
Serves 4 as a main course
Level of difficulty: easy
This is so easy and delicious, especially in the summertime! It's a perfect match for the Goosecross Viognier!
4 halibut fillets, 8 ounces each and 1 inch thick
2 tablespoons olive oil
1 teaspoon lemon zest
¼ teaspoon fine salt
¼ teaspoon black pepper
2 fresh peaches, skinned and cut into 1/4" squares; dice 1 mango, peeled and cut into 1/4" squares;
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 teaspoon crystallized ginger, finely minced
1 tablespoon mint, finely minced
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
Dash of salt
In a small bowl combine the olive oil, lemon zest, salt and pepper. Rub the halibut fillets with the paste on all sides. Cover with plastic wrap and refrigerate until ready to grill.
In a medium bowl combine the peaches, mango, oil, lemon juice, ginger, mint, orange zest, cinnamon and salt. Stir to blend. Cover with plastic wrap and leave at room temperature until ready to serve.
Grill the halibut over direct high heat until the fish is slightly firm, 8-10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the peach-mango salsa spooned on top.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes go to: wineryrecipes.com
Complementary Wines: Condrieu
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