Grilled Halibut with Tomato-Avocado Salsa

 

1 1/2

pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick

2

tablespoons canola or soybean 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

3

medium tomatoes, chopped (1 1/2 cups)

1

medium avocado, pitted, peeled and coarsely chopped

1

small jalapeño chili, seeded and finely chopped

1/4

cup chopped fresh cilantro

2

teaspoons lemon or lime juice

• 1 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 coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• 2 Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
• 3 Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 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.