Grilled Halibut with Watermelon Pico de Gallo
Servings: 6
Ingredients
- For the Pico De Gallo:
- 2 cups diced seedless watermelon
- 1 cup diced tomato
- ¼ cup diced red onion shallot or scallions
- ¼ cup cilantro leaves and tender stems chopped
- ¼ of a jalapeño seeds and ribs removed, finely diced
- 2 big pinches of sea salt + additional for the fish
- freshly ground black pepper to taste
- Juice of 1 lime
- 6 pieces of wild-caught halibut fillets about 4-6 ounces each
- Unrefined cold pressed extra-virgin olive oil (for brushing fish and grill)
Instructions
- To make the pico de gallo: place all of the ingredients in a medium bowl and toss to combine. Allow to sit at room temperature while you prepare the fish.
- Heat a grill over medium-high heat. Make sure the grill is super clean so the fish won’t stick.
- Pat the halibut filets dry and brush both sides with olive oil. Season with salt and pepper (one side is fine.)
- Brush the grill with olive oil and grill the halibut for approximately 4 minutes, then flip and cook until the flesh flakes easily with a fork, about another 3-4 minutes. Take care not to overcook the fish. Figure about 8 minutes total for fish that is 1-inch thick.
- Taste the pico de gallo and adjust for seasoning if necessary. Serve the fish with the pico de gallo on the side.
Notes
it’s nice if the watermelon and the tomato can be different colors, but use what is the tastiest.
This pico is also great with shrimp or fish for tacos. Even though I wrote the recipe with grilled fish, you can cook it however you like!
This pico is also great with shrimp or fish for tacos. Even though I wrote the recipe with grilled fish, you can cook it however you like!