Summer Grilling for the Halibut

It's close to the middle of July and most of us enjoy cooking outside when the weather is hot. For those of you who enjoy delicious Halibut and seasonal produce and herbs, we have a recipe for you! And if you have never tried grilling Halibut, believe us when we say there are few things better. Stop by one of Otolith's farmers' markets (Rittenhouse Square and Collingswood on Saturdays, Headhouse Market on Sundays) and pick up the fish AND the fixins!

Grilled Halibut with Peach Salsa 

Ingredients:

1 [3/4 lb] boneless/skinless halibut fillet - cut into three equal portions

1 Tbs grape seed oil or other high heat tolerant oil

1 dried red chili pepper finely chopped

1 tsp ground mustard

Salsa:

1 peach - 1/2 inch diced fresh

1 jalapeno pepper finely diced

1/4 of one sweet red or yellow pepper finely diced

3 Tbs course chopped fresh cilantro

1/2 avocado - 1/2 inch diced

1 tsp EVOO

juice of 1/2 lime or more to taste

sea salt to taste

Prepare the halibut fillet for grilling by coating with the oil, mustard and dried chili pepper. Allow to set in refrigerator while the salsa is prepared and the grill preheated to 300 degrees. Mix all of the salsa ingredients together and set aside for later. You can double the salsa recipe and serve half of the salsa with blue corn chips as an appetizer. Grill the halibut directly over a medium to low flame on a preheated grill with the lid closed. Cook for 4 1/2 minutes then using a grill spatula gently lift and carefully flip each halibut portion and continue to grill covered for an additional 4 1/2 minutes. Remove halibut from the grill, add sea salt to taste, top with salsa and allow Halibut to rest 3 minutes before serving. Eat immediately. 

Serving Suggestion: A light and fresh salad made with seasonal and local lettuce and tomatoes will keep this recipe hydrating, satisfying and packed with quality nutrients and flavor. We used red leaf lettuce and home-grown purple tomatoes with a dressing made of EVOO, mustard, lime juice, tsp honey, and salt and pepper to taste. You can make this dressing ahead of time; it will keep refrigerated for weeks.