Planked Halibut With Tropical Fruit Salsa - cooking recipe

Ingredients

24 ounces halibut fillets
kosher salt
pepper, freshly ground
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 pinch saffron thread, crumbled
1 pinch cayenne pepper
1 lime, cut in half
olive oil
1 cedar plank (soaked overnight or for at least 1 hour)
Fruit Salsa
2 cups tropical fruit, diced (any combination of mango, papaya, kiwi and pineapple)
2 avocados, pitted, peeled and coarsely chopped
3 tablespoons cilantro, chopped
3 tablespoons red onions, chopped
1 jalapeno, seeded and finely chopped
1 lime, juice of
1 pinch sugar
salt and pepper, to taste

Preparation

Season both sides of the fillets with salt and pepper. Combine cumin, turmeric, saffron and cayenne and sprinkle evenly over fillets. Squeeze cut lime over fillets and drizzle with a little olive oil. Marinate for 15 minutes.
Preheat grill. Rinse plank and place on cooking grate. Cover grill and heat plank for 4 - 5 minutes, or until it starts to throw off a bit of smoke and crackles lightly. Reduce heat to medium low.
Place fillets on plank and cook 15 - 20 minutes. Remove from grill and tent lightly with foil. Let rest for 2 - 3 minutes.
Salsa: In a bowl, gently toss salsa ingredients. Taste and season with salt and pepper.
Serve fillets topped with a dollop of salsa and serve remaining salsa on the side.