GRILLED HALIBUT WITH RED PEPPER PEACH GLAZE
RECIPE TYPE
Seafood
SERVES
4 - 6
Prep time: 10 min
Cook time: 30 min
Ingredients
INGREDIENTS
1 ripe peach
1/3 cup Longo’s Red Pepper Jelly
3 tbsp chopped fresh cilantro, divided
4 fresh halibut fillets (about 500g)
1 container (400g) Longo’s Cooked Basmati Rice
Directions
DIRECTIONS
Cut peach in half and remove pit. Chop and place in small food chopper or blender. Add red pepper jelly and purée until smooth. Stir in 1 tbsp of the cilantro. Set aside 2 tbsp of the glaze.
Brush halibut with 1 tbsp Longo’s 100% Pure Canola Oil and sprinkle with 1/2 tsp each salt and pepper.
Heat grill to medium-high, about 450°F. Place fillets on grill and spoon glaze overtop. Close lid and grill for about 8 minutes or until fish flakes easily when tested with a fork. Use a flat spatula to remove fillets to a platter.
Heat up rice and stir in reserved 2 tbsp of the glaze and remaining 2 tbsp cilantro. Divide among 4 plates and top each with a halibut fillet.
NUTRITIONAL INFORMATION
Protein 36g | Fibre 1g |
Fat 7g | Sugar 18g |
Carbs 47g | Sodium 390mg |
