A wonderful combination of grilled fish, fruit and fresh herbs. The surprise here is our recipe is with the lesser known aronia berry, aka the chokeberry which is becoming a hot new native berry that is worth taking a look at. Try this heirloom fruit in your own recipes and support our locally grown food.
Grilled Halibut with Aroniaberry Salsa
- 2 cups aronia berries
- 1 small red onion, chopped
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons orange juice
- 1 tablespoon of balsamic vinegar
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 1/8 teaspoon plus 1 teaspoon salt, divided
- 1/8 teaspoon of pepper
- 6 halibut fillets or striped bass (5 ounces each)
Directions: In a small bowl, coarsely mash 1 cup aronia berries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon of olive oil, 1/8 teaspoon salt, pepper and remaining aronia berries. Cover and chill until serving. Next, brush fillets with remaining oil; sprinkle with remaining salt. Grill fillet, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yields: 6 servings.