Halibut with Ginger Papaya Salsa |
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 Today's recipe provides a wonderful, exotic salsa to dress up Halibut. The salsa combines papaya with crystallized ginger chips, spicy chilies, rum, coconut juice and spices. Serve the salsa over halibut steaks on a bed of garden greens for an excellent meal. Or serve the salsa with chips, chicken or any number of other items that you want to transform into something special.
Halibut with Ginger Papaya Salsa
- 6 fresh halibut steaks (or swordfish)
- 2 ripe papayas, seeded and cubed (or substitute with mango)
- 1/4 cup The Ginger People® Crystallized Ginger Chips
- 2 scotch bonnet or habanero chilies, seeded
- 1/3 cup dark rum
- 1/3 cup fresh lime juice
- 1/4 cup coconut juice or Coco Lopez
- 1/2 teaspoon salt
- 2 1/2 teaspoons honey
- 1/8 teaspoon cardamom
- 1/8 teaspoon anise
- 1/8 teaspoon clove
- Pinch nutmeg and cinnamon
Seed and cube papaya (or substitute with mango). Combine with finely minced crystallized ginger chips. Set aside. Combine the rest of the ingredients in a blender. Puree just until smooth, about 1 minute. Pour into a saucepan. Add papaya and ginger. Bring to a boil. Simmer gently for 10 minutes. Remove from heat and allow to cool. Cook halibut steaks and top each steak with salsa.
Note: Salsa will keep refrigerated for 4-6 weeks. Makes 2 cups.
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