Grilled Halibut with Tomato Avocado Relish
A simple recipe for grilled halibut topped with a fresh avocado tomato relish made with olive oil, white wine vinegar, fresh lemon juice, and spices.
Servings 2 servings
Calories 522kcal
Ingredients
- 12 oz Wild-Caught Halibut filets (about 2- 6 oz filets)
- 3 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1 cup chopped fresh tomatoes
- 1 avocado peeled, seeded and diced
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon pepper
- ¼ teaspoon garlic salt
Instructions
- Preheat grill to medium-high heat ( about 375 degrees F.)
- Combine 2 tablespoon olive oil, 1 tablespoon lemon juice, vinegar, tomatoes, avocado, parsley, ½ teaspoon of pepper and garlic salt in a small bowl.
- Toss to coat and set relish aside.
- Stir together remaining olive oil and tablespoon lemon juice and brush halibut filets to coat.
- Season with remaining ½ teaspoon pepper and dash salt.
- Grill for 6 minutes, flip, and grill until fish reaches 140 degrees F. with a meat thermometer and flakes easily with a fork. Allow fish to rest for a few minutes. The internal temp should rise a bit as it rests reaching a food safe temp of 145 degrees F.
- Top with relish and serve immediately.
Nutrition
Calories: 522kcal | Carbohydrates: 13g | Protein: 35g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 83mg | Sodium: 419mg | Potassium: 1445mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1056IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg