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Summertime halibut recipes

When summer calls for light, low-fat, easy-to-prepare meals, halibut is a great catch. The mildly sweet, firm-fleshed fish deliciously lends itself to backyard cookouts as a grilled delicacy and can be a quick-to-fix component of sandwiches and salads. Here are three summertime halibut recipes that will reel your family to the dinner table.

Grilled Halibut

Grilled Halibut with Dried Fruit Compote

Serves 4

Juicy halibut steaks have an affinity for chunky fruit sauces.

2 tablespoons butter
1 small onion, diced
1 cup apple juice
1/2 cup water
1 cup mixed dried fruit, chopped
4 (5- to 6-ounce) halibut steaks
Olive oil
Sea salt and freshly ground black pepper to taste

1. Melt butter in a saucepan over medium heat. Add onions and cook, stirring often, until softened and golden. Add apple juice, water and dried fruit; bring to a boil. Reduce heat to medium-low and simmer uncovered until liquid is reduced by half and fruit is tender. Set aside.

2. Heat grill to medium heat. Brush halibut with olive oil, and season both sides with salt and pepper. Grill, covered, for 4 minutes. Flip and grill for another 4 to 5 minutes or until fish just flakes when pressed with the back of a fork.

3. Transfer each halibut steak to a dinner plate and serve with fruit compote.

Halibut Kabobs

Serves 4

Gather your family around the grill for these sweet and savory halibut kabobs.

1/2 cup mayonnaise
1/2 cup apricot preserves
1 teaspoon soy sauce
Pinch of cayenne
2 (8-ounce) halibut steaks, cubed
1 red bell pepper, seeded, cut into 2-inch squares
1 small red onion, cut into wedges
1 cup pineapple chunks
Sea salt and freshly ground black pepper to taste
Steamed jasmine or basmati rice

1. Preheat grill to medium. In a small bowl, combine mayonnaise, preserves, soy sauce and cayenne. Divide into two bowls and set one bowl aside.

2. Alternately thread halibut, bell pepper, onion and pineapple chunks onto skewers. (If you’re using wooden skewers, soak then in water for 30 minutes before using.) Season with salt and pepper.

3. Grill, covered, for 10 to 12 minutes or until halibut is cooked through. Be sure to turn skewers every 2 to 3 minutes to ensure all sides are lightly browned. During the last 3 to 4 minutes, brush with mayonnaise mixture.

4. Serve kabobs with reserved mayonnaise mixture and a side of rice.

Halibut Salad Sandwich

Serves 4

This is a delicious way to use up leftover grilled halibut. You can also serve the halibut on a bed of lightly dressed mixed greens.

2 (6-ounce) grilled halibut steaks
1/4 cup finely chopped sun-dried tomatoes packed in oil (drained)
1/4 cup finely chopped, seeded cucumber
1/4 cup finely chopped green olives
1/3 cup mayonnaise
1/4 cup plain yogurt
Juice and zest of a lemon
1/4 small red onion, thinly sliced
Fresh basil leaves
4 ciabatta sandwich rolls, split, toasted

1. Place halibut in a large bowl and use a fork to flake into bite-sized pieces. Add sun-dried tomatoes, cucumber, olives, mayonnaise, yogurt, lemon zest and lemon juice. Combine ingredients until well-moistened. Add more mayonnaise or yogurt, if desired.

2. To serve, evenly divide halibut salad among the bottom halves of the ciabatta rolls. Top each with red onion slices, basil leaves and remaining ciabatta half.

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