Ingredients
-
1
-
1
-
1
-
1/8
-
1/8
-
1
-
1/2
-
8
-
-
-
-
-
-
-
Directions
Grilled Halibut With Tomato-Basil Salsa, This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes., This was Awesome, hubby LOVED it and he isn’t a huge fish lover. used balsamic glaze in replacement of the vinegar. Also added green onions and parsley as I had them on hand. We loved it. Leftovers we had a whole wheat tortilla, smashed avocado, yellow pepper, halibut, shredded carrots with it all topped with the balsamic tomato salsa. mmmmmmmmm yum, This was SO good and SO fast and easy! My company just raved about it. Thanks so much for making me look good! :
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Steps
|
1
Done
|
In a Non-Reactive Bowl, Whisk Together the Oil, Vinegar, Garlic, Salt and Pepper. |
|
2
Done
|
Add the Tomatoes and Basil, Stirring Gently to Combine. Set Aside While You Cook the Fish. |
|
3
Done
|
Preheat Your Grill to Medium High. |
|
4
Done
|
If Your Fish Has Skin on It, Season the Flesh Side With Salt and Pepper. If It Has No Skin, Place the Fish on a Folded Piece of Aluminum Foil, Large Enough to Hold the Fish in One Flat Layer, Coated With Cooking Spray. Season With Salt and Pepper. |
|
5
Done
|
Place the Fish on the Grill, Skin/Foil Side Down. Cook Until the Fish Flakes With a Fork, or Is Barely Opaque in the Middle. It Should Still Look a Little Wet in the Center. |
|
6
Done
|
Remove the Flesh from the Skin I Just Leave the Skin on the Grill and Burn It Off or the Foil, and Place on a Serving Platter. Stir the Salsa, Then Drizzle Over the Fish. Serve Immediately. |
