Ingredients: 4 6- to 7-ounce halibut steaks, cut 3/4 to 1-inch thick 4 Tablespoons basil-infused olive oil or extra-virgin olive oil 1 Tablespoon lemon juice 1 garlic clove, minced 1 small tomato, diced 1 medium to large ripe avocado, peeled, pitted and diced 2 Tablespoons chopped fresh basil leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Place halibut in a shallow dish or zip-top plastic bag. In a medium bowl, combine 3 tablespoons of the oil, lemon juice and garlic; mix well. Spoon over halibut; cover dish or close bag and refrigerate at least 30 minutes or up to 2 hours. Just before cooking, combine tomato, avocado, basil, remaining tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside at room temperature. Place halibut on grill over medium-hot fire. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and spoon any remaining marinade from dish over halibut. Grill 4 to 5 minutes per side or until halibut is opaque. Top with avocado salsa to serve. Makes 4 servings. |