Ingredients
2
tablespoons lime juice
1
tablespoon chopped fresh cilantro
1
teaspoon olive or vegetable oil
1
clove garlic, finely chopped
2
halibut or salmon steaks (about 3/4 lb)
Freshly ground pepper to taste
1/2
cup Old El Paso™ Thick ’n Chunky salsa
Preparation
In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add fish steaks, turning several times to coat with marinade. Cover; refrigerate 15 minutes, turning once.
Heat gas or charcoal grill. Remove fish from marinade; discard marinade.
Place fish on grill over medium heat. Cover grill; cook 10 to 20 minutes, turning once, until fish flakes easily with fork. Sprinkle with pepper. Serve with salsa.
