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Grilled Halibut with Tomato-Avocado Sals




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




1 1/2 pounds halibut or other firm fish 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
Black pepper to taste
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped


Recipe



Make Tomato-Avocado Salsa (see recipe below). If fish steaks are large,
cut into serving pieces. Mix remaining ingredients in zipable plastic bag.
Place fish in bag; turn to coat with marinade. Refrigerate at least 30
minutes but no longer than 2 hours. Heat coals or gas grill for direct
heat. Remove fish from marinade; reserve marinade. Cover and grill fish
about 4 inches from medium heat 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

2 medium tomatoes, chopped (1 1/2 cups)
1/2 medium onion, finely chopped
2 medium avocados, seeded and peeled, coarsely chopped
1 medium fresh Anaheim chili, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 Tablespoons lemon juice (or more to taste)
1/4 teaspoon salt
1/2 cup canned, stewed tomatoes-Mexican style preferred, (or tomato juice
will substitute)
1 Tablespoon tomato paste

Mix all ingredients. Cover and refrigerate about 40 minutes or until
chilled.