- 1 1/4 pounds halibut steaks, tuna or mahi-mahi, skin removed, cut into serving pieces (see Tip)
- 2 tablespoons lime juice, divided
- 1 tablespoon extra-virgin olive oil
- 1 medium ripe tomato
- 2 tablespoons chopped fresh cilantro or parsley
- 2 tablespoons chopped red onion
- 1 small jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- Salt and freshly ground pepper to taste
- Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
- Preheat the grill.
- Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.
- Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.