Fish & Shellfish



Grilled Halibut with Tomatillo, Lime & Avocado Salsa | Print |
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Serves 6

Halibut:

  • 3 tablespoons fresh lime juice
  • 4 cloves garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 6 halibut fillets, each about 5 to 7 ounces

Tomatillo, Lime & Avocado Sauce:

  • 1 jar (16 ounces) Frontera Tomatillo Salsa
  • 1 tablespoon fresh lime juice
  • 1 large ripe avocado, halved, seeded, peeled, diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons mayonnaise 
  • 1/2 teaspoon salt

 

  • Vegetable or olive oil
  1. Mix 3 tablespoons lime juice, garlic, cumin and salt in bottom of large glass baking dish. Add halibut fillets; turn to coat with the mixture. Cover and refrigerate at least 1 hour or up to several hours.
  2. For sauce, mix Frontera Tomatillo Salsa, 1 tablespoon lime juice, avocado, cilantro and mayonnaise. Season to taste with salt.
  3. Remove halibut from marinade. Spritz or brush halibut lightly with oil. Grill over a medium-hot grill, turning once, until medium, about 8 minutes total. Remove to a plate.  
  4. Pour 1/2 cup of sauce on dinner plate; top with grilled halibut. Garnish with cilantro sprigs.
 

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