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Grilled Halibut With Southwestern Rub And Tomatillo Salsa

Grilled Halibut with Southwestern Rub and Tomatillo Salsa is an easy dinner and works with any firm white fish. Halibut contains a variety of nutrients that are good for your heart, such as omega-3 fatty acids, niacin, selenium and magnesium, plus it’s one of the best sources of protein you’ll find.

According to seafoodwatch.org

, Halibut is a “Best Choice” when farmed in indoor recirculating tanks with wastewater treatment and a “Good Alternative” when the wastewater isn't treated.

Ideally, look for HIRAME ATLANTIC HALIBUT

If you can’t confirm how the halibut was farmed, look for other “Best Choice” seafood. Take a pass on Atlantic halibut caught in New England and Cortez halibut caught in Mexico.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

4 pieces halibut or other white fish, or one per person (thawed if frozen and patted dry with paper towel)
Olive oil for oiling fish and grilling

𝗦𝗢𝗨𝗧𝗛𝗪𝗘𝗦𝗧𝗘𝗥𝗡 𝗥𝗨𝗕 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

1/2 tsp. garlic powder (not garlic salt)
1/2 tsp. onion powder (not onion salt)
1/2 tsp. ground cumin
1/2 tsp. ground ancho chiles (or use any chile powder you like)
1/2 tsp. Sumac (optional, but great in this; Sumac tastes a bit like lemon so lemon pepper might be a good substitute)
1/4 tsp. sea salt, finely ground
1 tsp. Szeged Fish Rub (or use any brand of fish seasoning you have)

𝗚𝗔𝗥𝗡𝗜𝗦𝗛

• Tomatillo Salsa* (I like Stonewall Kitchen brand, or make this fantastic Tomatillo Salsa recipe—
https://kalynskitchen.com/recipe-for-tomatillo-salsa-with-…/

• 4 lime wedges

𝗕𝗨𝗬𝗘𝗥’𝗦 𝗥𝗘𝗙𝗘𝗥𝗘𝗡𝗖𝗘-

* Stonewall Kitchen Verde Salsa
https://www.stonewallkitchen.com/salsa-verde-261618.html…

𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦

1. Put a little olive oil on a paper towel and rub grill grate with it.

2. Preheat grill to high (you can only hold your hand there for about a second at that heat.)

3. Combine rub ingredients in a small bowl and stir together.

4. Dry surface of fish with a paper towel, then one side at a time, rub fish with olive oil, sprinkle on generous amount of the rub (about 1/2 tsp.) and spread around on the surface of the fish.

5. Put halibut on oiled grill. Immediately lower heat to medium high. (For charcoal, heat grill to medium high to start.)

6. Cook fish about 5-6 minutes.

7. Carefully flip fish and cook 4-5 minutes more on second side. Be careful not to overcook fish on the grill.

📌Most halibut only needs about 10 minutes total cooking time (or less if it’s a thin piece of fish.)

📌Fish should feel firm but not at all hard when it’s done.

8. Serve halibut hot, with a few tablespoons of Tomatillo Salsa, Cilantro, and Lime spooned over.

𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡
𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟰

𝗖𝗮𝗹𝗼𝗿𝗶𝗲𝘀 𝟮𝟱𝟯

% 𝗗𝗮𝗶𝗹𝘆 𝗩𝗮𝗹𝘂𝗲*
Total Fat 5.2g 7%
Saturated Fat 0.2g 1%
Cholesterol 80mg 27%
Sodium 268mg 12%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0.1g 0%
Total Sugars 0.2g
Protein 46.2g
Vitamin D 0mcg 0%
Calcium 44mg 3%
Iron 2mg 13%
Potassium 11mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Recipe analyzed by Ron Patterson.

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