Recipes
Grilled Halibut with Red Pepper Peach Glaze
Prep time:10 min
Total time:20 min
Serves 4
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
- •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
Per serving: 410 calories
- Protein 36g
- Fibre 1g
- Fat 7g
- Sugar 18g
- Carbs 47g
- Sodium 390mg