Ingredients
1 1/2
pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
2
tablespoons canola or soybean oil
2
tablespoons lemon or lime juice
1/4
teaspoon salt
1/4
teaspoon ground cumin
1/8
teaspoon ground red pepper (cayenne)
1
clove garlic, finely chopped
3
medium tomatoes, chopped (1 1/2 cups)
1
medium avocado, pitted, peeled and coarsely chopped
1
small jalapeño chili, seeded and finely chopped
1/4
cup chopped fresh cilantro
2
teaspoons lemon or lime juice
Preparation
If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.
