Blueberry Ginger Salsa with Grilled Halibut

Blueberry Ginger Salsa with Grilled Halibut

Blueberry Ginger Salsa with Grilled Halibut

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • Mexican
  • antipasti
  • condiment
  • starter
  • snack
  • appetizer
  • dip
  • antipasto
  • hor d'oeuvre
  • spread
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Ingredients
  • 2 quarts fresh or frozen blueberries
  • 1 1/2 teaspoons grated fresh ginger (7 mL)
  • 1 tablespoon chopped fresh mint or cilantro
  • Teaspoon or two of honey
  • tablespoon of Lemon (about a tablespoon)
  • Dash of Olive oil (3 teaspoons)
  • Salt and pepper
  • 1 heaping tablespoon finely chopped shallots
Instructions

Half the blueberries if you can, or lightly chop.Toss together the blueberries, shallots, ginger, and mint. In a bowl whisk together the lemon juice, olive oil, and honey.Toss the lemon oil with the blueberries and season to taste with salt and pepper.This is definitely one of those recipes you can prepare to taste. A little more ginger, a little less mint or maybe a little more honey. Whatever you decide, itll be delicious!I love this fresh and flavorful salsa over grilled white fish; halibut, black cod, Hawaiian opah and grilled scallops.

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