Grilled Halibut with Tomato-Avocado Salsa

Looking for a seafood dinner? Then check out this grilled halibut recipe that is ready in about an hour.

Grilled Halibut with Tomato-Avocado Salsa


Grilled Halibut

  • 1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
  • 2 tablespoons canola or soybean oil
  • 2 tablespoons lemon or lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 clove garlic, finely chopped

Tomato-Avocado Salsa

  • 3 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium avocado, pitted, peeled and coarsely chopped
  • 1 small jalapeño chili, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons lemon or lime juice


  1. If fish steaks are large, cut into 6 serving pieces.
  2. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish.
  3. Add fish; turn to coat with marinade. Cover and refrigerate for at least 30 minutes but no longer than 2 hours.
  4. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
  5. Heat coals or gas grill for direct heat.
  6. Remove fish from marinade; reserve marinade.
  7. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork.
  8. Discard any remaining marinade.
  9. Serve fish with salsa.

Prep: 20 min | Yield: 6 servings

Nutrition Information: 1 Serving (1 Serving) Calories 200 (Calories from Fat 90), Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g), Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 6g (Dietary Fiber 3g, Sugars 2g), Protein 23g

ercent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 2%; Iron 6%

Exchanges: 1 Vegetable; 3 Lean Meat

Carbohydrate Choices: 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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