Tuesday, April 6, 2010

Grilled Halibut with Salsa

This is a family favorite for an easy festive meal.

Grilled Halibut with Salsa
serves 6

2 T. olive oil
2 T lime juice
1/4 t. Tabasco sauce
2 lbs. fresh halibut fillets (I've also used halibut steaks)

1-1/2 cups tomato, diced
1 avocado, peeled, pitted and cubed
1/4 cup green onion, thinly sliced
3 T. Canned green chilis, diced
2 T. white wine vinegar
3 T fresh cilantro leaves, minced
1 T. vegetable oil
1/2 tsp. salt
1/4 teaspoon black pepper

Marinating time 2-4 hours. Preheat oven to broil or prepare grill.
*Combine olive oil, lime juice and Tabasco. Place fish fillets in a non-reactive pan large enough to hold them in one layer. Pour marinade over fish, cover and refrigerate 2 to 4 hours.

*For salsa: combine all ingredients in a medium-sized bowl. Stir well. Cover and refrigerate 2 to - 4 hours. Bring to room temperature before serving.

For broiling: Adjust oven rack 4-6 inches from heat.
For Grilling: preheat grill to 375-400 degrees.
Place fish on grill or broiler pan and cook 10 minutes per inch of thickness, or until fish flakes easily with a fork, turning once. Serve immediately with salsa.

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