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Grilled Halibut with Fresh Tomato Salsa
EatingWell Test Kitchen
“A quick, fresh tomato sauce served alongside grilled fish is a perfect hot-weather dish. Make it a meal: Grill slices of prepared polenta and your favorite fresh vegetables to serve with the halibut and give your stove a break for the night!”
1¼ pounds halibut steaks, tuna or mahi-mahi, skin removed, cut into 4 pieces (see Tip)
2 tablespoons lime juice, divided
1 tablespoon extra-virgin olive oil
1 medium ripe tomato
2 tablespoons chopped fresh cilantro, or parsley
2 tablespoons chopped red onion
1 small jalapeño pepper, seeded and minced
1 clove garlic, minced
Salt & freshly ground pepper, to taste
1Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
2Preheat the grill.
3Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.
4Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
Tips: To skin a fish fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.