Grilled Halibut with Tomato Avocado Salsa
2 6- ounce halibut filets
extra virgin olive oil
kosher salt and freshly ground black pepper
For the Tomato Avocado Salsa
1 pint heirloom cherry tomatoes , sliced
1 avocado , peeled, pitted and chopped
½ shallot , thinly sliced
2 sprigs basil , leaves only, slivered
1 tablespoon extra virgin olive oil
1 ½ teaspoons golden balsamic vinegar
kosher salt and freshly ground black pepper
Preheat the grill on high heat. Drizzle the halibut filets with olive oil and season with kosher salt and freshly ground black pepper. Oil the grill grates with grapeseed oil then place the filets on the grill. Gently press the fish down on the grate and cook for 5 minutes on each side or until the fish is opaque and flakes easily.
While fish is cooking, add the sliced cherry tomatoes, avocado, shallot, and basil to a medium size bowl. Drizzle with the olive oil and golden balsamic vinegar and toss to coat. Season with kosher salt and freshly ground black pepper.
Top the fish with the Tomato and Avocado Salsa
Prep Time: 15 min Cook Time: 10 min Total Time: 25 min
Comments