Grilled Halibut With Tomato-Basil Salsa – a delicious recipe with extra virgin olive oil, balsamic vinegar, garlic, kosher salt, ground black pepper, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
2
Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
3
Preheat your grill to medium high.
4
If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
5
Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
6
Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
76
kcal
Calories
4
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, minced or pressed, 1/8 teaspoon kosher salt, and more.
Yes, Grilled Halibut With Tomato-Basil Salsa falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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