Grilled Halibut with Tomato-Avocado Salsa

Looking for a seafood dinner? Then check out this grilled halibut recipe that is ready in about an hour.

Prep: 20 min | Yield: 6 servings

Ingredients

Grilled Halibut

• 1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
• 2 tablespoons canola or soybean oil
• 2 tablespoons lemon or lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 1 clove garlic, finely chopped

Tomato-Avocado Salsa

• 3 medium tomatoes, chopped (1 1/2 cups)
• 1 medium avocado, pitted, peeled and coarsely chopped
• 1 small jalapeño chili, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 teaspoons lemon or lime juice

Instructions

1. If fish steaks are large, cut into 6 serving pieces.
2. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish.
3. Add fish; turn to coat with marinade. Cover and refrigerate for at least 30 minutes but no longer than 2 hours.
4. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
5. Heat coals or gas grill for direct heat.
6. Remove fish from marinade; reserve marinade.
7. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
8. Discard any remaining marinade.
9. Serve fish with salsa.

Nutrition

Per serving: Calories 200 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 6g (Dietary Fiber 3g, Sugars 2g), Protein 23g

Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 2%; Iron 6%

Exchanges: 1 Vegetable; 3 Lean Meat

Carbohydrate Choices: 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker