Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total Time
40 Mins
Yield
4 servings (serving size: 1 fillet and about 1/3 cup tomato mixture)

Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes. Any other meaty, firm fish, such as wild salmon or striped bass, will also work.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Brush 1 1/2 teaspoons oil over cut sides of tomato; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place tomato, cut sides down, on grill rack coated with cooking spray. Cover and grill 8 minutes. Cool slightly; peel and chop tomato. Combine tomato, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon oil, basil, and next 6 ingredients (through garlic); toss gently.

Step 3

Brush fillets evenly with 1 tablespoon oil; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, flesh side down, on grill rack coated with cooking spray. Grill 5 minutes; turn and grill 3 minutes or until fish flakes when tested with a fork or until desired degree of doneness. Serve with tomato mixture.

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