When Memorial Day rolls around, we always get out the grill for dinner even if the weather doesn’t cooperate. It just feels right to kick off the grilling season that day. But rather than the typical burgers or ribs this year I am going to make a lighter supper for our fish-loving family.
Halibut season starts in April and runs throughout September. The rest of the year you will most likely find halibut that has been frozen. Look for firm white fillets with no fishy odor. To ensure the freshest fillets, purchase them from a reputable fish retailer on the day you will be preparing them and keep in the coldest part of your refrigerator.
I like to grill fresh asparagus spears brushed with a little olive oil alongside the fish and garnish with grated Parmesan cheese just before serving.
Grilled Halibut With Avocado Salsa
Serves 4 (recipe may be easily doubled to serve 8)
- 4 (6- to 7-ounce) skinless halibut fillets, about 1” thick
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh lime or lemon juice
- 1 clove garlic, minced
- 1/2 cup diced ripe tomato
- 1/2 cup diced ripe avocado
- 2 tablespoons chopped fresh basil leaves
- 3/4 teaspoon salt, divided
- 1/2 teaspoon crushed red pepper flakes, divided
Place halibut in a shallow dish. In a medium bowl, combine 2 tablespoons of the oil, lime juice and garlic and mix well. Spoon the mixture over the halibut, turning to coat both sides. Cover and refrigerate at least 30 minutes or up to 2 hours.
Prepare grill for medium-high heat. Just before grilling the halibut, combine tomato, avocado, basil, remaining 1 tablespoon oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper flakes. Set aside. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper flakes over the halibut.
Grill halibut on grid of covered grill for 4 to 5 minutes per side or until fish is opaque. Top with salsa and serve immediately.
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