Halibut with Smoked Tomato Salsa
Smoke your tomatoes and veggies first and for best results, use a Camp Chef Smoker or try their Pellet Grill. Sporting Friend Tiffany Haugen shares this video of her Camp Chef Pellet Grill & Smoker assembly: https://www.youtube.com/watch?v=Bz6CY4SGGRc
Halibut with Smoked Tomato Salsa
Ingredients
- 4 6 ounce halibut fillets or steaks
- 2 tablespoons olive oil
- salt and pepper
- 2 limes juice only
- Smoked Tomato Salsa
- 6 roma tomatoes seeded and halved
- 1 red bell pepper seeded and halved
- olive oil
- salt and pepper
- 1/4 cup red onion finely diced
- 1 jalapeno pepper seeded and minced
- 1/4 cup black olives pitted and chopped
- 1/4 cup fresh cilantro leaves chopped
- 2 garlic cloves minced
- 1 lime juice only
- 2 tablespoons almonds chopped
- dash or more Tabasco
Instructions
- To make salsa, lightly coat tomato halves and pepper with olive oil. Season with salt and pepper. Tomatoes can be smoked in a smoker or over indirect heat in a charcoal or wood-fired barbecue. Place tomatoes away from heat source and smoke for 15 – 20 minutes. Place pepper halves directly over heat to char peppers. When peppers are charred, allow to cool and scrape charred skin off peppers. Dice cooled peppers and tomatoes and add to a medium bowl. Add remaining ingredients and toss gently. Add 1 – 2 tablespoons of olive oil. Allow to stand at room temperature for 20 minutes before serving.
- Season fish with olive oil, salt, pepper and lime. Grill, broil, saute or pan sear fish until just cooked. Spoon salsa over.