Halibut with Garden Mint Blueberry Salsa


For salsa:
1 cup blueberries
1 cup mixed red and yellow peppers, finely diced
2 small green onions, finely chopped
1 tablespoon poblano chile, finely chopped
2 tablespoons fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 tablespoon red wine vinegar
Juice of 2 limes
Juice of 1 lemon

For fish:
1 pound halibut fillets, cut into 4 pieces
Salt and pepper to taste
4 sprigs mint, for garnish


1. Combine salsa ingredients (blueberries, peppers, onions, chile, cilantro, mint, vinegar, and lime and lemon juice) in a small bowl. Refrigerate for 2-3 hours to allow flavors to develop.

2. Season the halibut with salt and pepper. Grill over hot coals (or pan sear in hot pan on stove) 4-5 minutes per side, turning once, until fish is opaque.

3. Meanwhile, warm the salsa in a saucepan on very low heat.

4. To serve, place each fillet on plate and top with warm salsa, garnish with mint.

Serving Size:
Serves 4.
Herban Feast