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Grilled Halibut with Tomato-Avocado Salsa

Tomato-Avocado Salsa -- (recipe follows)
1 1/2 pounds halibut, tuna or swordfish 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 -- crushed

Tomato-Avocado Salsa:
2 medium tomatoes -- chopped (1 1/2 cups)
2 green onoins -- thinly sliced
1 medium avocado -- peeled and coarsley chopped
1 small jalapeņo chili -- seeded
1/4 cup fresh cilantro -- chopped
2 teaspoons lemon juice
1/4 teaspoon salt

Prepare Tomato-Avocado Salsa. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Place fish in dish; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium coals 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.


Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.

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