Here’s what I put in the salsa. It was so simple. I had them taste when they got here and after adding a little more salt it was ready. (I took this photo before I made it and ended up using just the green onion, not the red).
- Strawberries, cut into pieces
- Tomatoes, cut into bite size pieces
- 1 small handful cilantro, chopped
- 1 Lime
- 1 Jalapeno, chopped
- 2 Green Onions, all of it, chopped
- S & P to taste
Side dish #1 Cucumber red onion salad.
I used my mandoline to slice both the red onion and the cucumber. Sprinkle with seasoned rice vinegar and just a drop of olive oil. Season with salt and pepper.
Side dish #2–grilled zucchini with lemon and Parmesan cheese. I’m now harvesting more zucchini than I can eat and I’m trying to come up with new ways to cook them. I really liked this version. Just slice length-wise drizzle a little olive oil and season with Emeril original seasoning.
Now it’s time for the halibut.
Make sure your grill is very clean and very hot. You can even use a paper towel to rub the grates with a little olive oil–again to prevent sticking.
Cook fish for about 4 minutes a side, depending on the thickness.
Now a confession…I didn’t pay attention to my own rules and my fish stuck a bit so I don’t have a pretty photo…but…no problem. That’s where the strawberry-tomato salsa comes to the rescue.
Just cover your fish with the salsa if you have this problem and no one will know.
See how good it looks. And you’d never know there was a sticking mishap.
Dinner’s almost ready. Set the table, pour the wine….
…and enjoy a really simple, easy and healthy meal.
Remember, read it first at StuNews.
I have a lot of new friends and readers to welcome from all over the world. I realize how small our planet is when people so far away read my blog. Here’s a big Laguna Beach welcome to my newest readers in Bosnia & Herzegovina, Cambodia, Ethiopia, Guatemala and Mongolia. Thanks for all your kind words!