Blueberry Ginger Salsa with Grilled Halibut

Name: Blueberry Ginger Salsa with Grilled Halibut
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
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

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Blueberry Ginger Salsa with Grilled Halibut at home. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 306 calories, 4g of protein, and 5g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

306 kcal

Calories

4 g

Protein

5 g

Fat

71 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

🔥

Ninja Woodfire Grill

ab €429 · Amazon

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* Affiliate links

Instructions

1
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.