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


  • 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


  • 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.

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