Ingredients
4
small halibut steaks, 3/4 inch thick (about 1 1/2 pounds)
1
tablespoon vegetable oil
1/2
teaspoon salt
1/2
teaspoon ground cumin
1
cup green salsa (salsa verde)
1/2
cup fresh corn kernels or frozen corn
1
small tomato, seeded and chopped ( 1/2 cup)
1
ripe avocado, pitted, peeled and chopped
Preparation
Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.
