Blueberry Ginger Salsa with Grilled Halibut
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Blueberry Ginger Salsa with Grilled Halibut at home. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 306 calories, 4g of protein, and 5g of fat per serving. For $3.84 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. 1 person has made this recipe and would make it again. A mixture of blueberries, lemon, honey, and a handful of
Instructions
- 1
Half the blueberries if you can, or lightly chop.Toss together the blueberries, shallots, ginger, and mint. In a bowl whisk together the lemon juice, olive oil, and honey.Toss the lemon oil with the blueberries and season to taste with salt and pepper.This is definitely one of those recipes you can prepare to taste. A little more ginger, a little less mint or maybe a little more honey. Whatever you decide, itll be delicious!I love this fresh and flavorful salsa over grilled white fish; halibut, black cod, Hawaiian opah and grilled scallops.
Recipe from foodista.com
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Ingredients (8)
- •2 quarts fresh or frozen blueberries
- •1 1/2 teaspoons grated fresh ginger (7 mL)
- •1 tablespoon chopped fresh mint or cilantro
- •Teaspoon or two of honey
- •tablespoon of Lemon (about a tablespoon)
- •Dash of Olive oil (3 teaspoons)
- •Salt and pepper
- •1 heaping tablespoon finely chopped shallots