Tuesday, August 14, 2012

Paleo Grilled Halibut with Tomato Basil Salsa

It's been downright tropical here at the beach these last few weeks - hot sunny days, warm clear water, tourists by the thousands!  But after a cool dip in the ocean the last thing you want to do is head into the kitchen and turn on the stove/oven, so here's a quick fresh dish that you can grill while you're outside imbibing in your favorite frosty adult beverage.

We're lucky enough to have a friend who recently went fishing up in Alaska and was kind enough to share in his riches - so we have some gorgeous halibut and salmon filets in our freezer!  You can really use any fish for this recipe - and the salsa is even delicious on it's own.

 2 large Halibut filets
salt, pepper, olive oil

For the relish:
2 large tomatoes, chopped
1 red bell pepper, diced
5 green onions, sliced
3 cloves garlic, minced
2 tbs rice vinegar
2 tbs olive oil
 2 tbs pine nuts
1 bunch fresh basil, chopped
salt & pepper to taste

Preheat grill to medium.  Rinse fish and set aside.  In a large bowl combine tomatoes, bell pepper, green onions, garlic, vinegar and olive oil.  (You can do this ahead of time and keep it covered in the fridge).   

Coat both sides of the fish with olive oil, salt & pepper.  Place on the grill and cook for about 3-5 minutes each side until cooked.  Fish will naturally flake but not look dry (my dad always said, if you think your fish is done, it probably is).  You can grill a sturdy piece of halibut right on the grill, or you can put some foil down for a larger margin of error.

Toss pines nuts and basil in the salsa and serve over the fish.  

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