Recipes Heart Healthy Cookbook Grilled Halibut

Ingredients 

Grilled Halibut 

2 tablespoons lemon or lime juice 

2 tablespoons canola or soybean oil 

1 ½ pounds halibut, fish or swordfish steaks, 3/4 to 1 inch thick 

¼ teaspoon ground cumin 

1/8 teaspoon ground red pepper (cayenne) 

1 clove garlic, finely slashed 

¼ teaspoon salt 

Tomato-Avocado Salsa 

3 medium tomatoes, slashed (1/2 glasses) 

2 teaspoons lemon or lime juice 

1 little jalapeño bean stew, seeded and finely cleaved 

1 medium avocado, hollowed, stripped and coarsely cleaved 

¼ glass cleaved new cilantro 

Directions

1 If fish steaks are substantial, cut into 6 serving pieces. Blend remaining fixings with the exception of 

Tomato-Avocado Salsa in shallow glass or plastic dish. Include fish; swing to coat with 

marinade. Spread and refrigerate at any rate 30 minutes yet no longer than 2 hours. 

2 Meanwhile, in a medium bowl, blend all tomato-avocado salsa fixings to- 

together. Put aside until prepared to serve. 

3 Heat coals or gas flame broil for direct heat. Expel fish from marinade; save 

marinade. Spread and flame broil fish 4 to 5 creeps from medium warmth 10 to 15 minutes, 

brushing 2 or multiple times with marinade and turning once, until fish pieces effectively with 

fork. Dispose of any residual marinade. Serve fish with salsa.