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!
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.
172 calories; protein 26.8g; carbohydrates 2.8g; dietary fiber 0.6g; sugars 1.3g; fat 5.5g; saturated fat 0.9g; cholesterol 69.5mg; vitamin a iu 426.9IU; vitamin c 11.4mg; folate 24.6mcg; calcium 17.7mg; iron 0.4mg; magnesium 38.1mg; potassium 720.9mg; sodium 171.4mg; thiamin 0.1mg.