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| Recipe Name | Grilled Halibut with Guacamole |
| Description | Serves four. Great with corn on the cob, grilled zucchini or yellow squash and sliced fresh tomatoes. |
| content | GUACAMOLE
1 medium to large ripe avocado
1/2 cup seeded and finely diced plum Roma tomatoes
1/4 cup finely chopped onion
1 Tbsp. seeded, minced jalapeno (about 1 pepper)
1 tsp. crushed for finely minced garlic
4 tsp. fresh lime juice
2 dashes Tabasco sauce
1/4 tsp. salt, to taste
FISH
4 small halibut steaks (about 6 ounces each)
Vegetable oil spray
2 tsp. fresh lime juice
1/2 tsp. hot and/or mild chili powder
Salt to taste, divided
Freshly ground pepper to taste, divided
Start the grill or broiler.
To prepare the guacamole, peel the avocado, remove the flesh from the pit and place the flesh in a bowl. Mash it with a fork, leaving some small lumps. Add all the remaining ingredients for the guacamole, mixing the ingredients to combine them well. Cover the bowl with plastic wrap, and let it stand at room temperature.
Rinse the fish, and pat it dry. Spray the steaks on both sides with the vegetable oil, then sprinkle the steaks on one side with the lime juice, chili powder, salt and pepper. When the grill is ready, place the fish, seasoned side down, on the rack over the hot coals. Grill the steaks for 5 minutes, sprinkle them with additional salt and pepper, turn them, and grill them several minutes longer (a total of about 10 minutes per inch of thickness)
Set the steaks chili-seasoned side up on individual plates. To serve the fish, drape one-fourth of the guacamole like a belt over each steak. |
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