Halibut with Salsa

31 January, 2013 — 2 Comments


Halibut are often broiled, deep-fried or grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a clean taste and requires little seasoning. Halibut is noted for its dense and firm texture.

This recipe serves 4.

What you need:

* 4 small halibut steaks, 3/4 inch thick (about 1 1/2 lb)
* 1 tablespoon olive or canola oil
* 1/4 teaspoon salt
* 1/2 teaspoon ground cumin
* 1 cup green salsa (salsa verde)
* 1/2 cup fresh corn kernels or frozen whole kernel corn
* 1 small tomato, seeded and chopped ( 1/2 cup)
* 1 ripe avocado, pitted, peeled and chopped

What you do:

Heat coals or gas grill for direct heat. Cut four 18×12-inch pieces of heavy-duty foil; spray half of one side of each piece with cooking spray.
Brush halibut lightly with oil. Sprinkle with salt and cumin. On sprayed side of each foil piece, place halibut. In small bowl, mix salsa, corn and tomato; spoon onto halibut.
Fold foil over halibut and salsa mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 10 to 15 minutes, rotating packets 1/2 turn after 5 minutes, until halibut flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with avocado.

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