SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]

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SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than
savoring fresh halibut fillets hot off the grill
with these delectable sides...
Servings: (2)
Prep: 2 Mins.
Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets
2 tablespoons olive oil, divided
1 teaspoon sea salt
½ teaspoon freshly ground pepper

Optional Sides:
--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.



Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

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Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

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