Guys, WHAT is the deal with the lime prices these days? I've read several articles about the shortage, and while it makes me want to write an article about the global and environmental impact of factory farming (I have SO much to say about this) and crazy weather patterns, more than anything, talking about limes just makes me want a margarita. Or a mojito. And it definitely makes me want to hoard my limes. No more squeezes of lime juice in my water. I used to just automatically buy lemons and limes at the grocery store, but not when limes are 2 for $3. I covet the limes that I buy, and save them for extra-special recipes.
This mojito-marinated fish is definitely worthy of a coveted lime. I really love mojitos, so making a seafood dish around them was a pretty awesome adaptation. The mango-avocado salsa is equally awesome, and despite the sweetness from the mango and honey, it is not overly sweet. The avocado, mint, jalapeño, and shallot do a great job of balancing the sweetness, and the lime and rum give it a nice little kick.
This dish is super healthy, bright and summery, and a great excuse to serve a cocktail with dinner! Serve this with cilantro-lime rice or some chips and salsa, and call it a day. Or wrap the fish and salsa up in a warm tortilla and call it a fish taco. However you serve it, I hope you enjoy. Three cheers for mojitos!
Grilled Mojito Halibut with Mango-Avocado Salsa
adapted from Ellie Krieger's Weeknight Wonders
- zest of 2 limes
- juice of 4 limes
- 1/2 cup lightly packed fresh mint leaves, chopped
- 1 medium shallot, minced
- 3 Tbs light rum
- 2 Tbs canola oil
- 1 Tbs honey
- 1/4 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground black pepper
- 4 skinless halibut fillets (4-6 oz each)
- 1 medium-ripe avocado
- 1 medium-ripe mango
- 1/2 seeded jalapeño, finely minced
Combine the lime zest and juice in a medium bowl. Add 2 tablespoons of the mint, and set the rest aside for garnish.
Add the minced shallot, rum, canola oil, honey, salt, and pepper, and whisk to combine.
Place the halibut in an 8x8 inch square baking dish, and pour 1/2 cup of the marinade over it. Refrigerate and marinate for 10 minutes, and save the remaining dressing for the salsa.
Meanwhile, chop the mango and avocado into 1-inch pieces, and toss with the jalapeño and remaining marinade. Taste and season with additional salt and pepper as needed.
Oil the grates of the grill, and place the marinated fish onto the grill. Cook 3 to 4 minutes per side, or until the fish is just cooked through.
To serve, top the fish with the salsa, then sprinkle with the remaining mint.