Grilled Halibut with Southwestern Rub and Tomatillo Salsa
Grilled Halibut with Southwestern Rub and Tomatillo Salsa is an easy dinner; use any firm white fish if halibut is not in the budget. This tasty dinner is low-carb, gluten-free, and dairy-free. Use the Grilling Index to find more ideas for the grill!
I’m still in San Francisco, where today I’ll be speaking on a panel at the BlogHer Food Blogging Conference about Food Blogging Best Practices. This Grilled Halibut with Southwestern Rub and Tomatillo Salsa is something I cooked last week using the Tomatillo Salsa with green chiles roasted on the grill, but you could also use the Southwestern Rub and idea of green salsa on fish with any other type of white fish.
Halibut is something I haven’t cooked much the last few years because it’s expensive, but I decided to splurge when Costco had wild Alaskan halibut at a better price than I’d seen for a while (plus my 84 year-old dad had wistfully commented that he hadn’t eaten halibut in a long time, and I wanted to make it for him!)
I cooked Grilled Halibut with Southwestern Rub and Tomatillo Salsa on an outdoor grill, but if you don’t have a grill (or you’re making this when the weather isn’t great outside) you could certainly use a Stovetop Grill Pan to make this tasty fish dinner any time of year.You can substitute the Southwestern Rub or just use any seasonings you have on hand for the fish. You could also make something very tasty by using the rub from this recipe with tomatillo salsa in a jar, so no worries if you don’t have tomatillos to make the salsa!
I made a rub by combining small amounts of onion powder, garlic powder, cumin, ground ancho chile, Sumac, salt, and Szeged Fish Rub. Don’t stress if you don’t have every one of those ingredients, use what you have. (I lick my finger and taste the rub to make sure one ingredient doesn’t overpower the others.) Then rub each side of fish with olive oil, sprinkle with a generous amount of the rub, and spread it around with your fingers. (Use one hand for sprinkling and the other for rubbing so you can do both side of the fish without having to wash your hands!)
Fish with a curved surface is hard to get good grill marks, so start out with the grill on high and turn to medium-high as soon as you put the fish on. Even after doing that I wasn’t thrilled with my grill marks, but it tasted great! I used the Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime to serve over the halibut, but you can use a commercial brand of tomatillo salsa as well.
More Ideas for Fish Dinners:
Grilled Halibut with Southwestern Rub and Tomatillo Salsa
Grilled Halibut with Southwestern Rub and Tomatillo Salsa is an easy dinner and works with any firm white fish if halibut is not available.
- 4 pieces halibut or other white fish, or one per person (thawed if frozen and patted dry with paper towel)
- olive oil for oiling fish and grill
Southwestern Rub Ingredients:
- 1/2 tsp. garlic powder (not garlic salt)
- 1/2 tsp. onion powder (not onion salt)
- 1/2 tsp. ground Cumin
- 1/2 tsp. ground Ancho chiles (or use any chile powder you like)
- 1/2 tsp. Sumac (optional, but great in this; Sumac tastes a bit like lemon so dried lemon peel might be a good substitute)
- 1/4 tsp. salt (I used fine grind sea salt)
- 1 tsp. Szeged Fish Rub (or use any brand of fish rub you have or some other type of all-purpose seasoning)
- Tomatillo Salsa with Roasted Green Chile, Cilantro, and Lime for serving (See instructions for recipe or use any type of salsa you like with this.)
- Put a little olive oil on a paper towel and rub grill grate with it.
- Preheat grill to high (you can only hold your hand there for about a second at that heat.)
- Combine rub ingredients in a small bowl and stir together. (I lick my finger and taste to be sure one ingredient doesn’t overpower the others, especially if you’re making any substitutions in my recipe.)
- Dry surface of fish with a paper towel, then one side at a time, rub fish with olive oil, sprinkle on generous amount of the rub (about 1/2 tsp.) and spread around on the surface of the fish. (Use one hand to rub and the other to sprinkle so you can do both sides.)
- For fish that has a tendency to stick to the grill, I oil the grill a second time with another oil-soaked paper towel right before I put the fish on.
- Do this carefully, since the grill is going to be very hot by now.
- Put halibut on oiled grill (at an angle to grill grates if you’re going for criss-cross grill marks.)
- Immediately lower heat to medium high. (For charcoal, heat grill to medium high to start.)
- Cook fish about 3 minutes, then check grill marks by lifting up one corner and rotating the fish 45 degrees when the first set of grill marks have appeared.
- Cook about 3 minutes more for second side of grill marks.
- Carefully turn fish and cook 4-5 minutes more on second side.
- Be careful not to overcook fish on the grill.
- Most fish only needs about 10 minutes total cooking time (or less if it’s a thin piece of fish.)
- I cooked this halibut exactly 10 minutes, and it was fairly thick.
- Fish should feel firm but not at all hard when it’s done.
- Serve halibut hot, with a few tablespoons of Tomatillo Salsa with Roasted Green Chile, Cilantro, and Lime spooned over.
I like this Szeged Fish Rub.
This recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Halibut with Southwestern Rub and Tomatillo Salsa would be great for low-carb or low-glycemic diet plans, and everything about this low-glycemic main dish is perfect for any phase of the South Beach Diet. (Tomatillos are technically a fruit, but like tomatoes, they are approved for any phase.
Find More Recipes Like This One:
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