Grilled Halibut with Southwestern Rub and Tomatillo Salsa

Directions

Put a little olive oil on a paper towel and rub grill grate with it. Preheat grill to high Combine rub ingredients in a small bowl and stir together. Dry surface of fish with a paper towel, then one side at a time, rub fish with olive oil, sprinkle on generous amount of the rub and spread around on the surface of the fish. For fish that has a tendency to stick to the grill, I oil the grill a second time with another oil-soaked paper towel right before I put the fish on. Do this carefully, since the grill is going to be very hot by now. Put halibut on oiled grill Immediately lower heat to medium high. Cook fish about 3 minutes, then check grill marks by lifting up one corner and rotating the fish 45 degrees when the first set of grill marks have appeared. Cook about 3 minutes more for second side of grill marks. Carefully turn fish and cook 4-5 minutes more on second side. Be careful not to overcook fish on the grill. Most fish only needs about 10 minutes total cooking time I cooked this halibut exactly 10 minutes, and it was fairly thick. Fish should feel firm but not at all hard when it’s done. Serve halibut hot, with a few tablespoons of Tomatillo Salsa with Roasted Green Chile, Cilantro, and Lime spooned over.