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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.

TOMATO-AVOCADO SALSA:

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


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