If your halibut sticks to the grill, it’s a good idea to leave the skin on while cooking and then remove the skin before serving. For best grilling results, pray some pan spray on the grates before lighting, set skin side down on grates and don’t flip it unless you’re sure it will work. Close the lid on the ‘cue and the fish will cook throughout.
Grilled Halibut with Nectarine and Cherry Salsa
- 4 6 to 8 ounce halibut fillets skin removed
- salt and freshly ground pepper
- 2 medium nectarines; flesh chopped into 1/2 inch cubes
- 1 cup cherries seeded and halved
- 1/2 jalapeño pepper seeded and minced
- 2 tablespoons fresh mint chopped
- 2 green onions; white part and about half of the green part minced
- 1/2 teaspoon fresh ginger grated
- 2 garlic cloves minced
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- Season fish liberally with salt and pepper. Place on a medium-heat grill until just cooked. Flip fish over half way through cooking if you are confident that it will remain intact.
- To prepare salsa, combine all ingredients and let stand at room temperature for 30 minutes. To serve, place fish on plate and spoon salsa over middle half. Do not smother fish with salsa.