Ingredients
6
small halibut steaks or sea bass, about 3/4 inch thick (about 2 1/2 pounds)
1
tablespoon olive or vegetable oil
1
teaspoon seasoned salt
1
jar (16 ounces) green salsa (salsa verde) (2 cups)
1
ripe avocado, chopped
2
tablespoons chopped ripe olives
Sour cream, if desired
Fresh cilantro leaves, if desired
Preparation
Heat coals or gas grill for direct heat. Brush fish lightly with oil; sprinkle with seasoned salt.
Grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.
