Ingredients
2
medium tomatoes, chopped (1 1/2 cups)
2
green onions, thinly sliced (2 tablespoons)
1
medium avocado, peeled, coarsely chopped
1
small jalapeño chile, seeded, finely chopped
1/4
cup chopped fresh cilantro
2
teaspoons lemon juice
1/4
teaspoon salt
1 1/2
lb halibut or other firm fish steaks, 3/4 to 1 inch thick
2
tablespoons olive or vegetable oil
1
tablespoon lemon juice
1/4
teaspoon salt
1/4
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
1
clove garlic, finely chopped
Preparation
In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
