Caribbean Halibut with Mango Salsa

Just that title is enough to make my mouth water. I'm a big believer that seafood can be delicious (delicious), but it needs to be done right. You need to pick a good fish. You need to cook it well. You need to have a fantastic recipe. This recipe is right up there with Emeril's Salmon for me. Just so much flavor, and so perfectly paired, it just can't be beat.When you first read the recipe you may think it's not worth all that chopping plus you have to blacken it and then put the fish in the oven. However, I usually do the chopping for the salsa in the morning, so all you have left is to marinade and preheat your oven in the evening. It's fast and really, just delicious. The blackening process sears in all the flavor without actually having to fry it, which I think is brilliant. Then, the oven gets it nice and moist. Mmmm, my mouth is watering right now!If you don't like heat, then just reduce the jalapeno amount. I think they give it a great flavor, so I wouldn't throw them out all together. And the salsa, the SALSA. You just can't forgo that on this dish, the flavors pair together beautifully. They just can't be separated.
I've made this dish with Haddock and Tilapia and both turned out just fine. Haddock is a very 'un-fishy' tasting fish, if you are skiddish about cooking fish.

Here's that perfect texture when it's just ready to come out. Still moist and plush looking, but cooked through and just getting a little flaky.I find that as long as the fish is pretty close to room temperature when you begin cooking it, the timing is pretty spot on, let me know if anyone finds anything differently!

I'm not sure where this recipe came from as I got it years ago from a friend and we altered the recipe until it was perfect.

5 Stars. For sure.

Caribbean Halibut with Mango Salsa:
INGREDIENTS:

4 Halibut or Swordfish steaks (about 6 oz)

3 limes
1 jalapeno pepper, seeded and finely chopped, divided in half

2 garlic cloves, pressed

1 tsp olive oil

¼ tsp salt

1/8 tsp ground black pepper

Caribbean jerk seasoning (or a combination of seasonings to your liking)

1 recipe mango salsa (below)

DIRECTIONS:

For halibut and marinade, rinse halibut and pat dry with paper towels. Zest limes to measure 1 teaspoon (set zest aside for salsa). Juice limes to measure 4 tablespoons juice. Finely chop jalapeno pepper in a food processor, combine 2 tablespoons of the lime juice, half of the jalapeno pepper, garlic, oil, salt and black pepper: whisk until blended. Place halibut and marinade in a resealable plastic food storage bag; turn to coat. Marinate in refrigerator for at least 30 minutes, turning occasionally.

For halibut: Preheat oven to 400F. Remove halibut from bag being sure some jalapeno remains on the top of the fish. According to taste, season the tops with Caribbean Jerk seasoning. Add a little olive oil to a skillet and heat over high heat on stove. When the oil and pan are hot, place halibut top side down on the skillet and blacken for 1 minute. Remove from skillet and place halibut in a greased pan with right side up again. Cook for 8 minutes or until halibut flakes easily with a fork. Serve topped with mango salsa.

MANGO SALSA

Prep: 20 minutes Chill: 2 hours

INGREDIENTS:
1-1/2 C chopped, peeled mango (papaya, peaches, plums, and/or pineapple will also work)
1/2 C chopped red or green sweet pepper
1/4 C thinly sliced green onions (2)
1/4 C snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

DIRECTIONS:
In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

Emeril's Grilled Salmon with Sweet Corn, Tomato, and Avocado Relish

Oh my goodness. I made this recipe last year and remembered it so fondly I had to make it again. Wow - my memory must have failed me because this was even better than I remembered. Seafood haters beware: this dish may make a seafoodie out of you! Honestly, I think it's the best salmon recipe I've EVER had. And I'm from Seattle, so, you know, I know my Salmon or something.When you get to the "Emeril's Original Essence" part you will be tempted to skip it because it's so many ingredients - but don't be fooled. It's just a bunch of spices thrown together. I don't make how much it calls for, I just add a few shakes of each spice - more of the ones it calls for more of and less of the ones it calls for less of. It really makes the whole recipe.Really, I want every person who reads this blog to make this recipe. Each time I take a bite of that relish my mouth just screams for more! It's really that good.I don't have a grill, so, like usual, I broil it on a cooling rack for 7-10 minutes without turning it. I just take it out when I separate the meat with a fork and it looks just barely cooked through. I also throw a bunch of veggies on the rack as well, spread some oil and a little salt on them and you have got yourself the easiest meal of...well...ever. I think it looks fun, too, so you can just take it straight from the oven to the table. How's that for a 20 minute gourmet, healthy, delicious meal? Food really doesn't get better than this!

Mmmm...just writing about it makes me want to make it again next week!
Oh, and for those who still are not convinced by ranting and raving that they want to use Salmon, I have been told that chicken tastes great with it as well. So, there you go.

You know you want to try it. Just to see if it's as good as I'm saying it is. Do it, I dare you.

Recipe here and below.
And do you even have to ask? 5 stars. No question about it.

Emeril's Grilled Salmon with Sweet Corn, Tomato and Avocado Relish
2 large ears fresh yellow corn, peeled and silk removed
2 Creole tomatoes (or other vine-ripened tomatoes), cored and cut into 3/4-inch dices (about 2 cups)
2 Haas avocados, peeled, seeded and cut into 1/2-inch dices (about 2 cups)
6 tablespoons red onions, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 salmon fillets with the skin (6-ounces each)
1 tablespoon olive oil
1/2 teaspoon Emeril's Original Essence
4 sprigs fresh cilantro, for garnish

Cooking Directions

Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4 minutes. Drain.

When cool enough to handle, cut the kernels from the ear and place in a medium bowl.

To the corn, add the tomatoes, avocados, onions, parsley, olive oil, lemon juice, salt and pepper. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side with 1/8 teaspoon of the Essence.

Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes.

Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus down the center of four large plates and place the fillets on Grilled Asparagus. Spoon the relish over the fish, garnish each plate with a sprig of cilantro, and serve immediately.

Recipe copyright 2005, Emeril Lagasse