The pungent green onions mellow as they grill. Be sure to place the onions crosswise on the grill rack. Use kitchen shears to easily cut the cooked onions into 1-inch pieces. For a quick accompaniment, grill slices of bread alongside the fish and onions.
4 (6-ounce) halibut fillets
1 bunch green onions (about 10 onions), trimmed
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
1 avocado, peeled and diced
4 lime wedges
How to Make It
Coat fillets and onions with cooking spray. Sprinkle fish evenly with pepper and salt. Place fish and onions on grill rack coated with cooking spray; cover and grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Grill onions 3 minutes on each side or until charred and tender.
While fish and onions grill, combine tomatoes and avocado in a small bowl.
Cut grilled onions into 1-inch pieces. Place grilled fish on a serving plate. Top with tomato mixture; sprinkle with grilled onions. Squeeze 1 lime wedge over each serving.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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This was delicious and could not have been easier. I cooked it indoors on a grill pan and used grouper instead of halibut. The grilled onions added a nice burst of flavor. This no-fuss dish is good enough for company and simple enough for a busy weeknight. Served with brown rice.