Midori Glazed Halibut with Canteloupe Salsa

• 1 1/2 cups Midori (melon liqueur)
• 3 tablespoons fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 2 cloves garlic, finely minced
• 8 halibut filets
• Sea salt and freshly ground pepper
• 3/4 cup low sodium vegetable stock
• Honeydew melon slices, for garnish

Cantaloupe Salsa:

• 1 1/2 cups cantaloupe, diced
• 1/2 cup strawberries, sliced
• 1/2 cup sweet red onion, diced
• 1 green onion, minced
• 2 tablespoons lime juice
• 2 tablespoons cilantro leaves, minced
• 1 tablespoon rice wine vinegar
• Sea salt and pepper to taste

Method:

1. Preheat oven to 375 degrees.
2. Combine Midori, lime juice, rice wine vinegar, soy sauce, and garlic in a small mixing bowl and mix well to combine.
3. Season halibut with salt and pepper and then place halibut in a large zip lock plastic bag and pour 1/2 of the marinade over halibut.
4. Seal bag and let marinate for 30 minutes. Add remaining marinade and stock to a medium saucepan over medium heat. Bring to a boil and reduce to a glaze consistency.
5. Place about 1/3 of glaze in a separate bowl and reserve. Remove halibut from marinade and generously brush with glaze.
6. Place halibut on a baking sheet lined with foil. Generously brush with glaze from saucepan and place in oven and bake for 10 minutes. Turn fish over and generously brush with glaze. Bake until desired doneness.
7. Place halibut fillets on plates, drizzle with a little glaze, garnish with honeydew melon slices and a big scoop of the cantaloupe salsa.

Serve with brown rice and vegetables.

This Recipe has been kindly provided by Amanda of Nourish, she’s a dietitian and great cook based in British Columbia, Canada for more great recipes go to http://dosesofnourishment.blogspot.com/