Halibut with Persimmon Tomato and Dill Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If Persimmon tomatoes are not available in your area, substitute another orange tomato variety, such as Valencia. This sweet-tart relish is as tasty with grilled chicken or pork as it is with fish. Ingredients:
2 cups diced persimmon tomato (about 3 medium) |
3 tablespoons finely chopped red onion |
1 tablespoon finely chopped seeded jalapeño pepper |
1 teaspoon chopped fresh dill |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
6 (6-ounce) halibut fillets |
1 tablespoon extravirgin olive oil |
cooking spray |
dill sprigs (optional) |
Directions:
1. Prepare grill.
2. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss gently to coat.
3. Brush fish with oil; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture; garnish with dill sprigs, if desired.
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