Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross
If Persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish.
Cooking Light AUGUST 2008
1. Prepare grill.
2. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.
3. Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.
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Halibut with Persimmon Tomato and Dill Relish recipe
