Halibut With Smoked Tomato Salsa

Ingredients

  • 4– 6 ounce halibut fillets or steaks
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 limes, juice only

Smoked Tomato Salsa

  • 6 roma tomatoes, seeded and halved
  • 1 red bell pepper, seeded and halved
  • Olive oil
  • Salt and pepper
  • 1/4 cup red onion, finely diced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup black olives, pitted and chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 garlic cloves, minced
  • 1 lime, juice only
  • 2 tablespoons almonds, chopped
  • Dash or more Tabasco

 

Directions

  1. To make salsa, lightly coat tomato halves and pepper with olive oil. Season with salt and pepper. Tomatoes can be smoked in a smoker or over indirect heat in a charcoal or wood-fired barbecue. Place tomatoes away from heat source and smoke for 15 – 20 minutes. Place pepper halves directly over heat to char peppers. When peppers are charred, allow to cool and scrape charred skin off peppers. Dice cooled peppers and tomatoes and add to a medium bowl. Add remaining ingredients and toss gently. Add 1 – 2 tablespoons of olive oil. Allow to stand at room temperature for 20 minutes before serving.
  2. Season fish with olive oil, salt, pepper and lime. Grill, broil, saute or pan sear fish until just cooked. Spoon salsa over.

 

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

 

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.