Grilled Halibut with Tomato-Avocado Salsa

 

2

medium tomatoes, chopped (1 1/2 cups)

2

green onions, thinly sliced (2 tablespoons)

1

medium avocado, peeled, coarsely chopped

1

small jalapeño chile, seeded, finely chopped

1/4

cup chopped fresh cilantro

2

teaspoons lemon juice

1/4

teaspoon salt

1 1/2

lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2

tablespoons olive or vegetable oil

1

tablespoon lemon juice

1/4

teaspoon salt

1/4

teaspoon ground cumin

1/8

teaspoon ground red pepper (cayenne)

1

clove garlic, finely chopped

• 1 In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
• 2 If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• 3 Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.