Ingredients with Measurements:
- 4 halibut fillets (6 oz each)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 ripe avocados, diced
- 2 medium tomatoes, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Special equipment needed:
- Grill
- Mixing bowl
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together salt, black pepper, garlic powder, and paprika.
3. Brush halibut fillets with olive oil and season with spice mixture.
4. Grill halibut fillets for 4-5 minutes per side or until cooked through.
5. In a mixing bowl, combine diced avocado, tomato, red onion, jalapeño pepper, cilantro, and lime juice.
6. Mix well and season with salt and black pepper to taste.
7. Serve grilled halibut fillets with avocado-tomato salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Halibut fillets can be substituted with any firm white fish.
- Red onion can be substituted with shallots or green onions.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add diced mango or pineapple to the avocado-tomato salsa for a tropical twist.
- Substitute lime juice with lemon juice or orange juice for a different flavor profile.
Tips and tricks:
- Make sure the grill is preheated to prevent the fish from sticking to the grates.
- Use a fish spatula to flip the halibut fillets to prevent them from falling apart.
- Let the grilled halibut fillets rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover grilled halibut and avocado-tomato salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat grilled halibut fillets in the microwave or oven until heated through.
- Avocado-tomato salsa is best served fresh and should not be reheated.
Presentation ideas:
- Serve grilled halibut fillets on a bed of mixed greens for a colorful presentation.
- Arrange avocado-tomato salsa in a small bowl on the side of the plate.
Garnishes:
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as asparagus or zucchini.
- Roasted sweet potatoes or butternut squash.
Troubleshooting advice:
- If the halibut fillets are sticking to the grill, brush them with more olive oil or use a non-stick cooking spray.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and all surfaces that come in contact with raw fish to prevent cross-contamination.
Food history:
- Halibut is a popular fish in the Pacific Northwest and is often grilled or baked.
Flavor profiles:
- Grilled halibut has a mild, sweet flavor that pairs well with the tangy and creamy avocado-tomato salsa.
Serving suggestions:
- Serve as a main course for a summer dinner party or a weeknight family meal.
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