Char-Grilled Alaskan Halibut with Garden Tomato-Basil Relish

The secret to great grilling is a great marinade. Fish and poultry require less than one hour to marinate, while meats can be marinated overnight in the refrigerator. Always use a non-reactive (glass, plastic bag or stainless steel) vessel for marinating.

The three basic components of a marinade are:

1. An oil (olive, canola, truffle, soy or peanut, to protect the food from the intense heat and to carry the flavors.
2. An acid (balsamic vinegar, citrus juices, rice wine vinegar or wine), to flavor and tenderize.
3. Aromatics (spices, fresh or dried herbs, garlic or shallots).

Mix and match the three components to create a marinade to match your tastes.

Tomato–Basil Relish

Serves 4

3 large ripe, summer tomatoes, seeded and diced
1/3 cup fresh chopped basil leaves
1 red onion, diced fine
2 ounces extra virgin olive oil
1 ounce aged balsamic vinegar
Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper to taste
1 ounce white truffle oil (optional)

Halibut and Marinade

Serves 4

4 (8-ounce) fresh halibut filets
2 ounces extra virgin olive oil
1 ounce fresh lemon juice
1 teaspoon lemon zest, finely chopped
Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper to taste

Combine all of the ingredients for the relish in a non-reactive bowl, taste, adjust the seasoning, and set aside. In a shallow bowl or glass baking dish, combine the marinade ingredients. Rinse the fish under cold water and pat dry. Place the halibut in the marinade and turn to coat each side. Marinate for 15 minutes in the refrigerator. Grill the fish over a medium–hot fire for 4-6 minutes per side, depending on the thickness of the fish, until it is opaque through the center.

Serving suggestions:

Serve the grilled halibut on a bed of chopped baby spinach or saffron cous cous. Top with the relish and garnish with a whole fresh basil leaf and lemon slices. Enjoy with a glass of Pinot Noir or Rioja wine.