Halibut with cucumber and orange salsa
Halibut is a low-fat, firm, mild white fish that lends itself to grilling. Because the fish is light and delicate, I like to keep its preparation simple.
Rub the fish with a cut garlic clove and season it with salt. Then, rather than marinating the fish in high-fat oil, cook it using a touch of nonstick cooking spray to keep it from sticking. It’s also a good idea to rub the grill with a lightly oiled cloth before grilling.
The salsa adds flavor. The cucumber and oranges are heightened with cilantro and a touch of cumin. Pomegranate seeds give pretty, seasonal color. Some specialty markets sell just the seeds so you don’t have to go to the trouble of peeling a pomegranate. If you can’t find these, remember that the best way to handle this fruit is to cut it in quarters, then thresh out the seeds under water. That way the red color won’t wind up staining everything in your kitchen.
Heat an outdoor grill or an indoor grill pan on high heat.
Cut the filets into 4 portions. Rub each filet with a cut clove of garlic. Sprinkle both sides with salt. Set aside.
Toss together the green onions, diced cucumber, oranges, cilantro, pomegranate seeds, lime juice, cumin and salt to taste.
Spray the filets with nonstick cooking spray and place on the hot grill. Reduce the heat to medium-high and grill the fish about 4 minutes on the first side. Turn and cook the filets just until tender and they flake easily with a fork, an additional 3 to 4 minutes. Place the fish on a plate. Sprinkle with freshly ground pepper and spoon the salsa alongside. Place a few salad greens on the plate with the fish.
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