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Grilled Halibut with Mango-Papaya Salad

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This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn’t take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.

Ingredients:

  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • 3 slices fresh ginger root
  • 4 skinless, boneless chicken breast halves

Directions:

Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.

Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).


Prep time: 20 mins / Cooking time: 10 mins / Total time: 1 hr 15 mins

Serving: 4 / Yield: 4 servings

Calories: 960.8

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