Grilled Fresh Halibut with Mango-Serrano Pico

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Halibut:

4 halibut fillets (6 oz each)
12 oz. strong ginger ale
2 Tbsp. fresh ginger, minced
2 Tbsp. cilantro, minced
1/4 cup vegetable oil

Mango-Serrano Pico:

1-1/2 cups mango, small dice
1-1/2 cups red bell pepper, small dice
1/2 cup green onion tops, thinly sliced
4 tsp. serrano pepper, seeded, minced
3 Tbsp. fresh lime juice
1/8 tsp. sea salt
1/4 tsp. freshly ground black pepper

Instructions:

Ingredient Option:

Select any other mild flavored fish such as mahi mahi or Tilapia.

To marinate:

Allow the ginger ale to go flat by pouring it into a bowl and letting it stand for about an hour. Marinate the fish fillets with ginger ale, ginger, and cilantro and refrigerate for 2 hours.

For the salsa:

Combine the Mango-Serrano Pico ingredients together and mix well. Refrigerate until ready to serve.

To prepare the halibut:

Prepare and heat the grill. Lightly brush the fillets with oil before placing them on the hot grill. To prevent them from sticking, lightly oil the bars of the grate with vegetable oil by dipping a tightly folded paper towel in oil and, holding it with long-handled tongs, rub it over the grate (be careful!). Grill the fish on hot grill, 7″ over the gray flaming coals until cooked through, 3-5 minutes per side, rotating each fillet a quarter turn after 1-1/2 minutes on each side to create attractive grill marks. Serve the grilled fish fillets topped with Mango-Serrano Pico.

Recipe from Whole Foods Market.