Grilled Halibut and Asparagus with Tropical Fruit Salsa | Edible Bozeman

Ingredients

• Halibut, 6 ounces per person (Choose halibut that is bright white with firm flesh and a fresh aroma.)
• Asparagus, 6–8 spears per person
• Tropical Fruit Salsa (recipe follows)
• ¼ small pineapple, peeled, cut into quarters, cored, then cut into chunks
• 1 papaya, peeled, seeded, and cut into chunks
• 2 kiwis, peeled and sliced
• 1 mango, halved, pitted, and fruit spooned away from the skin
• 1 medium red onion, finely chopped
• 1 red bell pepper, grilled, peeled, seeded, and finely chopped
• 3 jalapeño chiles, seeded and finely chopped
• Juice of 2 limes
• Leaves from 1 small bunch cilantro, finely chopped
• Salt to taste