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Grilled Halibut with Sevilla-Style Salsa

Grilled Halibut with Sevilla-Style Salsa

Tender, juicy halibut is served with a bright and flavorful salsa of tomatoes and orange.
Prep Time 15 minutes
Cook Time 15 minutes
Course fish, Main Course, Seafood
Cuisine fish, seafood

Equipment

  • Traeger Grill preheated to 350°
  • A square of parchment or butcher paper

Ingredients
  

  • 1 halibut filet about 10 ounces
  • 2 tbsp butter, melted
  • 1 tbsp Traeger Fin & Feather Rub

Sevilla-Style Salsa

  • 3 Campari tomatoes, chopped into 1/4 inch pieces
  • 2 Clementine oranges, chopped into 1/4 inch pieces
  • 2 tbsp finely minced red onion
  • 3 tbsp high-quality olive oil
  • 1 tbsp white balsamic vinegar
  • 1/2 tsp white sugar (optional)
  • salt and pepper to taste
  • Balsamic glaze, if desired

Instructions
 

  • Preheat your Traeger Grill to 350°.
  • While the grill preheats, brush the butcher paper with some melted butter and then place the fish on the paper. Brush the fish with the remaining butter and season lightly with Fin & Feather rub.
  • Place the fish, on the paper, in the center of the Traeger Grill and cook for about 15 minutes, checking the temperature regularly after 10 minutes.
  • While the fish cooks, combine the salsa ingrredients in a bowl and mix to combine. Season to tasteand set aside.
  • When the fish has reached an internal temperature of 140°, remove it from the grill and place the fish, on the paper, on a platter.
  • Spoon prepared tomato/orange salsa over top, and gently flake the fish with a fork.
  • Drizzle with balsamic glaze, if desired, then serve!
Keyword fish, fish with salsa, grilled fish, halibut, oranges, salsa, seafood, spanish style, tomatoes