Halibut With Smoked Tomato Salsa


  • 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



  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


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