Black Bean & Papaya Salsa with Grilled Halibut
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Black Bean & Papaya Salsa with
Grilled Halibut January, 2000 Serves 4 Prep Time: 15 minutes Marinating Time: 20 minutes Cooking Time: 20 minutes Salsa: 1/2 cup diced onion 2 tablespoons olive oil 1/2 cup seeded and diced red bell pepper 1/4 cup diced celery 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 1/8 teaspoon ground red pepper Salt and black pepper to taste 1/2 cup cooked black beans 2 tablespoons red wine vinegar 1 cup diced papaya Grilled Halibut: 2 teaspoons sesame oil 4 half-pound halibut fillets 1 tablespoon coarse kosher salt Freshly ground pepper 1/4 cup grated orange zest 1. Lightly brown the onion in the olive oil over medium-high heat, then stir in the bell pepper, celery, cumin and spices. Sauté for 1 minute. 2. Transfer to a stainless steel bowl, and season with salt and pepper. Add the cooked black beans and all remaining ingredients, tossing to combine. Chill. 3. Pour the sesame oil over the halibut fillets and season with salt and pepper. Top with the grated zest and chill in refrigerator for 20 minutes. 4. Grill halibut for 6-7 minutes each side, or until it flakes with a fork. Top each fillet with 1/4 cup chilled salsa. Note: If you are making this salsa ahead of time, add the papaya immediately before serving. Calories 392,Fat 15,Perfat 34,Cholesterol 73,Carbo 13,Protein 50,Fiber N/A,Sodium N/A |
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