Grilled Halibut With Tomato-Basil Salsa - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or pressed
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 medium tomatoes, cored seeded and diced
1/2 ounce basil leaves, sliced into ribbons (about 5 large leaves)
8 ounces halibut fillets
salt and pepper

Preparation

In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
Preheat your grill to medium high.
If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.