Edible Bozeman

Grilled Halibut and Asparagus with Tropical Fruit Salsa

Summer is a great time for fish. And with something meaty like halibut or salmon, it’s easy to grill. Steve Kuntz, who serves restaurant-quality fish daily, shares this simple and delicious recipe.

Halibut, 6 ounces per person (Choose halibut that is bright white with firm flesh and a fresh aroma.)
Asparagus, 6–8 spears per person
Tropical Fruit Salsa (recipe follows)

Preheat your grill to 400°F. Season the halibut and asparagus with salt, black pepper, and olive oil.

Place the halibut fillets on the grill and cook 3–4 minutes per side, or until the flesh flakes easily.

Grill the asparagus 3 minutes and serve with the halibut and Tropical Fruit Salsa.


Makes 4 cups, about 8 servings

Because this recipe makes a large amount, invite friends over to enjoy dinner with you! Alternatively, you can make half the recipe and use the remaining fruit in a tropical fruit salad. This salsa will keep for up to three days in the refrigerator.

¼ small pineapple, peeled, cut into quarters, cored, then cut into chunks
1 papaya, peeled, seeded, and cut into chunks
2 kiwis, peeled and sliced
1 mango, halved, pitted, and fruit spooned away from the skin
1 medium red onion, finely chopped
1 red bell pepper, grilled, peeled, seeded, and finely chopped
3 jalapeño chiles, seeded and finely chopped
Juice of 2 limes
Leaves from 1 small bunch cilantro, finely chopped
Salt to taste

Combine the fruits in a food processor and pulse to a chunky, semi-liquid consistency, but don’t overdo it and turn the salsa into soup. Combine the chopped fruit with the other ingredients in a mixing bowl. Ideally, chill in the refrigerator for at least 2 hours to marry the flavors; can be made in advance.

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