Halibut with Watermelon Salsa
- 2 Cups diced watermelon, seeded
- 2 Tablespoons white-wine raspberry vinegar or plain raspberry vinegar
- 1 Tablespoon extra-virgin olive oil
- Salt and pepper, to taste
- Four 6-ounce halibut steaks
- 1 large scallion, chopped finely
- Pinch of cayenne (optional)
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Light and flaky, halibut is an ideal choice for a simple summer dinner. Here halibut steaks are marinated in a watermelon-raspberry vinaigrette, quickly grilled, and then topped with refreshingly tart watermelon salsa. Don't be fooled: This fresh and exciting entrée is ready to serve in minutes.
Using a fork, mash 1 cup of the watermelon in a wide, shallow dish until all of the juices are released. Stir in 1 tablespoon of the vinegar and oil, and season with salt and pepper, to taste, to make a marinade. Add the halibut, turn to coat, cover, and refrigerate for 2 hours.
In a bowl, toss together the remaining watermelon, remaining vinegar, scallion, and cayenne. Season with salt and pepper, to taste, to make a salsa. Set aside.
Preheat a gas grill or cast-iron grill pan on moderate heat.
Grill the halibut until cooked through, about 4-5 minutes per side, depending on the thickness. Transfer the fish to a serving platter and top with the salsa. Serve immediately.
Calories per serving:213 calories
Dietary restrictions:High Protein, Low Carb, Low Sodium Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added