Grilled Halibut with Tomato Avocado Salsa
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Ingredients
1-1/2# halibut, tuna or swordfish steaks (3/4 -1 inch thick)
2 tablespoons olive or vegetable oil
2 tablespoons lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
Tomato Avocado salsa (recipe below)
If fish steaks are large, cut into 6 serving pieces. Mix remaining
ingredients except Tomato Avocado salsa in shallow glass or plastic dish.
Add fish, turn to coast with marinade. Cover and refrigerate at least 30
minutes but no longer than 2 hours.
Heat coals or gas grill for direct heat (or indoor grill) -remove fish from
marinade, reserve marinade. Cover and grill fish 4-5 inches from medium
heat 10-15 minutes, brushing 2 or 3 times with marinade and turning once,
until fish flakes easily with fork. Discard any remaining marinade. It is a
good idea to rub some oil on the grill also)
While fish is grilling, make Tomato Avocado salsa.
serve salsa with fish - 6 servings,
Tomato Avocado Salsa
2 medium tomatoes, chopped (1-1/2 cups)
1 medium avocado, coarsely chopped
1 small jalopeno chile, seeded and finely chopped.
1/4 cup chopped fresh cilantro
2 teaspoons lemon or lime juice
Mix all ingredients.
Note: you can prepare salsa up to 1 hour ahead of time - toss the avocado
with the lemon juice before mixing with the remaining ingredients. Cover and
refrigerate.
First Place Winner! May 2006
Jackie Summerville of Redding
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