1/4 Photos of 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.
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- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced or pressed
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 medium tomato, cored seeded and diced
- 1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
- 8 ounces halibut fillets
- salt and pepper
- 1In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- 2Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- 3Preheat your grill to medium high.
- 4If 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.
- 5Place 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.
- 6Remove 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.
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Nutritional Facts for Grilled Halibut With Tomato-Basil Salsa
Serving Size: 1 (200 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 208.8
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 1.3 g
- Cholesterol 68.5 mg
- Sodium 208.3 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.9 g
- Sugars 2.8 g
- Protein 26.6 g