Summer grilling can be a healthy affair. Search your local fish counter for the freshest looking catch and whip up a flavorful relish to toss on top. This recipe is perfect for a colorful summer cook-out!
Grilled Halibut with Quick Cantaloupe Cucumber Relish
I picked up sustainable halibut for this refreshing summer dish, but tilapia, bass, or sablefish would make a fine substitute in this recipe.
For the halibut:
- 2 (4-ounce) halibut, bones removed
- Olive oil for brushing
- Snipped chives and dill fronds
For the Relish:
- ½ Cup cantaloupe, diced small
- ½ Cup cucumber, diced
- ¼ Cup yellow pepper, diced
- 3 radishes, halved and thinly sliced
- 2 Tablespoons red Onion, minced
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon jalapeno, minced
- 1 teaspoon chives, snipped
- 1 teaspoons dill fronds
- Salt and pepper
Prepare a medium hot grill. While the grill preheats or coal burn down, combine all of the relish ingredients in a small non-reactive bowl and set aside at room temperature until ready to serve.
When the grill is ready scrape and oil the grate. Lightly brush the halibut filets with olive oil and sprinkle with salt. Place the fish presentation side down (skin side up) on the oiled grill and cook for 5 minutes. Carefully flip the fish using a long spatula and sprinkle the top with chives and dill. Cover the grill and cook for an additional 4-5 minutes or until fish is just cooked through and flakes easily. Alternatively the halibut can be cooked on a grill pan or skillet indoors.
Transfer the fish to plates and top with the cantaloupe salsa and serve. Serve with cooked quinoa and a mango iced tea if desired.