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Robert Cipollone, head chef | Photography by Jaclyn Savitz

Tre Famiglia

Grilled Halibut with Spicy Pineapple-Papaya Salsa
Serves 4

 

Ingredients:
4 6-oz portions halibut
2 cups diced Roma tomatoes
1 1/2 cups diced mango
1/2 cup diced onion
1 tsp white sugar
1/2 cup chopped fresh cilantro
1 1/2 cups diced mango
1/2 cup diced onion
1 tsp white sugar
1/2 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tbsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced

 

Method:
To make the fish: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of halibut with salt and cracked pepper. Place halibut on hot pan and cook 2 to 3 minutes per side. Place halibut on baking sheet and place in 400° oven until cooked through (approximately 5-8 minutes).

To make the salsa: In a medium bowl, combine remaining ingredients. Cover and place in refrigerator until ready to use.

To assemble: Place halibut filets onto plate, spoon salsa over top and serve over pumpkin risotto.

Get the recipe for pumpkin risotto here! 

When You Go:

Tre Famiglia Ristorante
403 North Haddon Avenue, Haddonfield
856-429-1447 | Website

February 2020
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