Best Grilled Halibut With Tomato Avocado Salsa Recipes

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GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA



Grilled Halibut with Tomato-Avocado Salsa image

Look out, taste buds! Marinated with a spicy attitude, these fish steaks are grilled and topped with a zesty salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

2 medium tomatoes, chopped (1 1/2 cups)
2 green onions, thinly sliced (2 tablespoons)
1 medium avocado, peeled, coarsely chopped
1 small jalapeƱo chile, seeded, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon juice
1/4 teaspoon salt
1 1/2 lb halibut or other firm fish steaks, 3/4 to 1 inch thick
2 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Steps:

  • In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
  • If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
  • Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Nutrition Facts : Calories 180, Carbohydrate 5 g, Cholesterol 60 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE



Grilled Halibut with Charred Tomato Vinaigrette image

This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

Steps:

  • Prepare a grill for medium-high heat.
  • Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
  • Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
  • Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED HALIBUT WITH SUMMER SALSA



Grilled Halibut with Summer Salsa image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 ounces cucumber, diced
2 ounces tomato, diced
1-ounce red bell pepper, diced
1-ounce orange bell pepper, diced
1/2-ounce jalapeno, diced
1-ounce. green onion, diced
1-ounce. white corn, cut from an ear of corn
1/4 bunch cilantro leaves
1 cup rice wine vinegar
1/2 cup sugar
1 tablespoon salt
2 ounces lime juice
1-ounce fish sauce
6 ounces halibut fillet
Salt and pepper
Chili threads
Microgreens
Chili oil

Steps:

  • For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
  • For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
  • Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

GRILLED PACIFIC HALIBUT WITH MANGO SALSA



Grilled Pacific Halibut With Mango Salsa image

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 11

1 large, ripe mango
2 serrano chiles, minced
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped fresh mint
1/4 cup finely diced jicama
2 tablespoons freshly squeezed lime juice
Salt
freshly ground pepper to taste
4 6-ounce Pacific halibut fillets or steaks
2 tablespoons extra virgin olive oil
2 limes, cut in wedges, for serving

Steps:

  • Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
  • Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
  • Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
  • Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram

GRILLED HALIBUT WITH TOMATO-BASIL SALSA



Grilled Halibut With Tomato-Basil Salsa image

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.

Provided by IngridH

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

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 tomatoes, cored seeded and diced
1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
8 ounces halibut fillets
salt and pepper

Steps:

  • In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
  • Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
  • Preheat your grill to medium high.
  • 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.
  • 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.
  • 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.

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