GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA

Grilled Halibut with Tomato-Avocado Salsa image

Number Of Ingredients 8

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Tomato-Acocado Salsa (see recipe)
1 1/2 pounds halibut steaks, tuna or swordfish steaks, 3/4 to 1 inch thick
2 tablespoons vegetable oil or olive
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, crushed

Steps:

Prepare Tomato-Avocado Salsa. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Place fish in dish turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade reserve marinade. Cover and grill fish about 4 inches from medium coals 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. Prepare Tomato-Avocado Salsa. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Place fish in dish turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade reserve marinade. Cover and grill fish about 4 inches from medium coals 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.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves