Ingredients
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1 tablespoon extra virgin olive oil
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1 tablespoon balsamic vinegar
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1/8 teaspoon kosher salt
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1 medium tomatoes, cored seeded and diced
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1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
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8 ounces halibut fillets
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salt and pepper
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1 garlic clove, minced or pressed
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1/8 teaspoon ground black pepper
Instructions
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- 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.
- 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.
- 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.