Broiled Halibut With A Zesty Tomato Garlic Salsa Recipes

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH

Steps:

• Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
• Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
• Heat the grill to high.
• Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

HALIBUT WITH VEGETABLE SALSA

Steps:

• Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.

GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA

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.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

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 TOMATO-AVOCADO SALSA

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.

GRILLED HALIBUT WITH TOMATO-BASIL SALSA

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.

HALIBUT WITH ORANGE SALSA

Steps:

• In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

HONEY BUTTER GRILLED CORN

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

BROILED HALIBUT WITH A ZESTY TOMATO-GARLIC SALSA

Steps:

• Lightly oil rack in broiler pan.
• Rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
• In a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. Brush half of this mixture over the fish.
• Set the oven to broil (550 degrees F.).
• Broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
• Carefully flip the fish fillets and brush with the remaining butter mixture. Fillets should flake easily, but remain moist. Approximately 4 or 5 minutes longer.
• Serve broiled halibut filets dressed with the Tomato-Garlic Salsa over rice, lime wedges, and a fresh garden salad.
• TOMATO-GARLIC SALSA:.
• 2 cloves garlic, minced.
• 2 medium tomatoes, seeded and chopped.
• 1/2 cup scallions, chopped.
• 1 serrano chili or jalapeno pepper, seeded and minced.
• 1 tablespoon cilantro, finely snipped.
• 1 1/2 tablespoons lime juice.
• 1 tablespoon lime zest.
• 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
• 1 1/2 teaspoons olive oil.