| Prep: 20 mins | Cook: 10 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 274 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 4g | 7g | 34g | 0.26g |
Why I Love Canadian Grilled Halibut with Black Bean Salsa
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Every time I prepare the Grilled Halibut with Black Bean Salsa, it reminds me of the delicate balance of robust flavors and healthful eating. This dish, with its heart-healthy fish and fiber-rich black bean salsa, encapsulates everything I adore about a well-rounded home-cooked meal. It’s a true expression of culinary harmony, blending the richness of the sea with the earthiness of the beans and fresh vegetables.
Unparalleled Freshness
The star of this Canadian recipe, the halibut, brings a light, flaky texture that is the perfect canvas for the zesty black bean salsa. As a fish lover, I appreciate how its subtle sweetness pairs impeccably with the bright notes of lime and orange juice—a fusion of flavors that sings of summer no matter the season. The gentle kiss of olive oil and the smack of spices add a dimension of savoriness that I find utterly irresistible.
A Dish of Diversity
The beauty of the Grilled Halibut with Black Bean Salsa lies in its versatility. Whether I’m seeking the comfort of a hearty meal or the vigor provided by a nutrient-packed dinner, this recipe gracefully serves both purposes. The vibrant salsa, with its mix of red onion, tomatoes, and jalapeno pepper, crowned with a sprinkle of cilantro, adds a freshness I’ve always coveted in my recipes, and makes it similar to a refreshing ceviche.
As much as this dish is a standalone star, it also pairs beautifully with a side of quinoa salad or a light kale Caesar. The symphony of flavors in the Grilled Halibut with Black Bean Salsa is further elevated by a glass of crisp white wine, perhaps a Chardonnay or a Sauvignon Blanc, which I have always found to complement white fish impeccably.
I may be inspired by chefs like Rick Bayless for his expertise in Mexican cuisine, particularly his excellence in harnessing the power of beans and spices in his dishes. But ultimately, the Grilled Halibut with Black Bean Salsa is a testament to my own journey as a cook—one that values the bounties of the coast I call home, my dedication to a healthful lifestyle, and the universal pleasure of a communal, comforting meal shared with loved ones.
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What You’ll Need
- 6 halibut fillets (6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 15-ounce cans of black beans
- 1 medium red onion, finely diced
- 2 medium tomatoes, diced
- 1 jalapeno pepper, seeded and finely chopped
- 1 bunch of fresh cilantro, finely chopped
- 2 limes, juiced
- 1 orange, juiced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Method
Step One
Heat the grill to medium-high. Apply olive oil on both sides of the halibut fillets and then sprinkle salt and pepper to taste. Set aside to marinade.
Step Two
Rinse and drain the canned black beans. In a large bowl, combine the drained black beans, finely diced red onion, diced tomatoes, finely chopped jalapeno pepper, and finely chopped cilantro.
Step Three
Add to the bowl the juice of both limes and the orange. Mix in the ground cumin and chili powder until the ingredients are well-combined. This mixture will serve as your black bean salsa.
Step Four
Place the halibut fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
Step Five
Serve the grilled halibut hot and top with a healthy spoonful of your homemade black bean salsa. Enjoy!
