GRAYCE'S HALIBUT WITH BALSAMIC SALSA (l'halibut dei Grayce con salsa balsamica)

It rained last night!  It is wet outside this morning.  Where did that come from?  It was sunny and hot until the sun went down last night.  What a surprise to get up and see rain.  Well hopefully the sun is going to come out because I have a recipe for you today that just begs for the outdoor grill.  A recipe for Halibut that I have been making for years.  One day I just thought of some way to make Halibut more interesting and this is what I put together.  It is simple, and fresh.

GRAYCE'S HALIBUT WITH BALSAMIC SALSA
l'halibut dei Grayce con salsa balsamica

4 - 6 oz pieces of fresh Halibut (hint: fish is not fresh if it smells fishy, pick white, firm pieces)
4 large Roma tomatoes seeded and chopped
1 tablespoon of capers
3 to 4 tablespoons of chopped flat leaf parsley
1 clove of garlic minced
1 cup of Balsamic Vinegar
1 tablespoon sugar
Salt and Pepper
Olive Oil

Remove the seeds from the tomatoes and chop as you would for salsa.  Add the capers and parsley and minced garlic. Put about 1/8 cup of olive oil into mixture and stir.  Salt and pepper.  Set aside.  In a small saucepan put the vinegar and sugar and cook over low heat until reduced by half.  Brush the fish with olive oil on both sides.  Salt and pepper each piece.  Grill the fish on your outdoor grill or on your stovetop grill pan.  Grill for about 4 to 5 minutes on each side.  Should be cooked through but not overdone.  Remove from the grill and put onto 4 plates.  Drizzle with the balsamic sauce and top with the salsa.

I serve this with grilled asparagus dressed with a mixture of 1/2 olive oil and 1/2 lemon juice.

Delicious and good for you!

Thanks for stopping in today
Ciao
Grayce