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Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

Servings: 4

Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion so that you can whip up a flavorful salsa before putting your fish on the grate. You can also use halibut cheeks instead of fillets, if you like.


For the tomatillo-poblano salsa

  • 1 Tbs. extra-virgin olive oil; more as needed
  • 4 large tomatillos, husked, rinsed, and dried
  • 1 medium poblano or anaheim chile, split in half lengthwise, stemmed, and seeded
  • 1 thick slice from a large yellow onion
  • 1 Tbs. fresh lime juice; more to taste
  • 1/2 tsp. minced garlic
  • 1/4 tsp. cayenne
  • 2 Tbs. coarsely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper

For the halibut

  • 4 6-oz. skinless halibut fillets extra-virgin olive oil, for grilling
  • Kosher salt and freshly ground black pepper
  • Fresh lime juice (optional)
  • Lime or lemon wedges, for serving
  • Red radishes, thinly sliced, for garnish
  • Cilantro leaves, for garnish

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 55
  • Sodium (mg): 520
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 36


Make the salsa

  • Prepare a medium (350°F to 375°F) charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium. When the grill is hot, oil the grill grate. Grill the tomatillos, turning, until browned and softened, about 12 minutes. Grill the pepper until blistered and charred, about 13 minutes. Grill the onion until charred on both sides, 10 to 15 minutes.
  • Transfer the vegetables to a work surface. Remove the skin from the pepper, and coarsely chop the vegetables. Scoop the vegetables into a medium bowl, and add the 1 Tbs. of oil, lime juice, garlic, and cayenne. Let the salsa cool to room temperature, and then stir in the cilantro. Season to taste with salt, pepper, and lime juice.

Grill the halibut

  • Lightly brush the halibut on both sides with oil, and season with salt, pepper, and lime juice, if you like. Oil the grill grate, and grill the halibut until just cooked through, with the grill covered and the vents open, turning once, until a digital meat thermometer inserted into the thickest part of the fish reads 125°F, about 8 minutes total, depending on the heat of the grill and the thickness of the fish.
  • With a fish spatula, transfer the halibut to individual plates and serve with the salsa, lime or lemon wedges, radishes, and cilantro.


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Reviews (1 review)

  • vox82 | 05/28/2018

    Delicious, as written.

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