Grilled Halibut with Tomato-Avocado Salsa

Look out, taste buds! Marinated with a spicy attitude, these fish steaks are grilled and topped with a zesty salsa.

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( 6 Ratings)

6 Ratings

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Prep Time 40 min
Total Time 1 hr 10 min
Servings 6

Ingredients

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

Fish

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

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Directions

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.

EXPERT TIPS

Expert Tips

Sometimes referred to as the “hippo of the sea,” halibut is one of the largest members of the flatfish family. It has been rumored to weigh up to 700 pounds, but on average, it ranges between 50 and 100 pounds.

Serve leftover salsa with tortilla chips the next day.

Other firm fish steaks that work well in this recipe include both tuna and swordfish.

Got questions? Our experts have the answers. Ask Betty now.