Grilled Halibut with Peach Salsa

Courtesy of Jack McDavid, Jack's Firehouse

Grilled Halibut with Peach Salsa

6 - 5oz pieces of fresh Halibut - Skin on
4 tablespoons of Extra Virgin Olive Oil
2 tsp of Kosher Salt
1 tsp of Fresh Pepper

Rub Fish lightly with seasoning and oil
Make sure fish is very cold (not frozen) before you put it on the hot grill (300 degrees) (this will prevent it from sticking)
Cook for 3-4 minutes on side with no skin; then carefully flip to side with skin on and finish cooking - Fish will be firm and non translucent on the inside
 


For Peach Salsa
 


6 peaches - ripened and peeled and with seed removed
1 medium onion
1 small red onion
½ red bell pepper
1 roasted red pepper
1 handful of fresh coriander leaves
1 jalapeno pepper
1 small tomato

Chop and dice all ingredients and combine in bowl and refrigerate
Season lightly with Salt and pepper
 



Grilled Pork Loin with Mango Chutney
 
- Buy a fresh whole pork loin - unwrap and pat dry
- In a large bowl mix 10T of kosher salt; 1t of Cumin; 3T of Black Pepper; 1t Cayenne; .5 t of paprika; 1t brown sugar
- Rub mixture of seasoning on pork loin and intensely rub the meat
- Let sit overnight in a refrigerator or at least 2 hours to let the rub penetrate the meat
 
When it's ready to cook - take pork loin a throw it right on a hot grill (300 degrees) - mark the meat evenly on all sides on the grill for 4- 5 minutes on each side prior to rotating.  After meat is evenly charred (but not burned), remove the loin from direct heat and let it slow cook for about 25-30 minutes until its cooked through appropriately.  Once it has reached the proper doneness for your eaters, slice the pork loin into thick pieces and serve with mango chutney
 


For Mango Chutney


4 Ripe Mangos - soft to touch but still firm enough to retain their shape
remove skin and seed; dice  into 1/2” cubes
Place into pot with 4 cups of Fresh Squeezed OJ
Bring to boil and then turn heat down to simmer for 15 minutes
Let cool

1 cup honey
1 Jalapeno Pepper
1/2 red bell pepper
1/2 fire roasted red pepper
8 Fresh Basil leaves
Handful of fresh Coriander leaves  
.5 oz of Extra Virgin Olive Oil
Salt and pepper
 
Dice and mix fruit, herbs and vegetables and coat with honey; add to cooked mangoes with and just a touch of oil - refrigerate and serve cool on top of pork
Spoon onto top of the Grilled Pork Loin to give it a mellow sweetness that balances out the savory rub flavor of the pork.
 

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