Grilled Halibut with Tangerines and Capers
Servings
2Serving size
4 ounces fish with toppingThis recipe can be multiplied and makes great leftovers as sandwiches.
Serve with Coconut Rice or Coconut Rice – Low Sodium Version
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
Ingredients
| 2 Small Shallots, raw (minced) |
| 1 clove Garlic, raw (minced) |
| 1 medium (2-1/2 inch dia) Tangerines, (mandarin oranges), raw (peeled, seeded and separated into sections) |
| 1 Tbsp. Olive oil |
| 2 tsp. Caper liquid |
| 2 tsp.. Capers |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Coriander (cilantro) leaves, raw |
| 8 ounces Fresh halibut (2 4-ounce filets) |
| 1 spray Spray olive oil |
Instructions
When ready to cook place a large non-stick skillet over high heat. Spray lightly with oil when the pan is hot and then add the halibut filets. Cook for about 6 - 8 minutes and then turn. Cook for another 6 - 8 minutes.
Serve over rice and top with the tangerine mixture.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe works well on the grill, and with Spring coming on this is a perfect dish for your recipe box. Choosing the sweetest fruit possible is key so there’s a good balance of flavors – sweet, sour, salty and savory. It’s a good idea to let the tangerine topping macerate overnight so the flavors blend best.