Preheat a medium (300-350) grill. Combine veggies in a bowl, sprinkling with salt and pepper just before serving. See Notes for tasty variations*
Rinse halibut and pat dry. Mist or brush fish with oil and season generously. Brush hot grill grates clean, mist or brush with oil and immediately add seasoned fillet, skin side up. Brown with direct heat, turn and continue cooking to about 140-150° internal.
Serve grilled halibut dressed over brown rice or fresh greens and smothered with salsa.
* Chef’s Notes: For a zestier salsa, add minced chiles, limejuice and
olive oil, and fresh cilantro or mint. This salsa would also be great with
sweet ripe fruits replacing all or part of the tomatoes. Can be made hours
ahead.
