Grilled halibut & summer salsa from Stefano Faita
Grilled halibut

Preparation time 10 minutes

Total time: 1 hour 16 minutes

Ingredients

Fish

  1. 4 halibut fillets (200 g each)
  2. 3 garlic cloves, finely chopped
  3. 30 mL (2 tbsp.) lemon zest (about 2 lemons)
  4. 30 mL (2 tbsp.) lemon juice (about 1/2 lemon)
  5. To taste, olive oil
  6. To taste, salt and freshly ground pepper

Salsa

  1. 3 medium tomatoes, seeded and cubed
  2. 1 orange bell pepper, diced
  3. 1 Lebanese cucumber, diced
  4. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  5. 45 mL (3 tbsp.) lemon juice (about 1 lemon)
  6. 45 mL (3 tbsp.) olive oil
  7. 15 mL (1 tbsp.) white balsamic vinegar
  8. 15 mL (1 tbsp.) finely chopped cilantro

Directions

  1. Pat halibut fillets dry with a paper towel and place in a bowl.
  2. In another bowl, combine garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper and mix to combine.
  3. Pour entire marinade over halibut fillets and cover with plastic wrap. Let fish marinate for at least one hour in the fridge.
  4. Preheat barbecue on high and oil grill.
  5. In the meantime, combine all salsa ingredients in a bowl. Set aside in fridge.
  6. Place fish on the grill. Barbecue on high for 3 to 5 minutes per side (depending on thickness) or until a meat thermometer inserted in the middle of the thickest part reads 63°C (145°F). Flesh should flake away easily.
  7. Arrange fillets in plates and top each fillet with salsa. Serve immediately.

Chef’s secret

For easier cooking, place fish on a grill rack with small holes placed directly on top of the BBQ grill.

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