Grilled Halibut Mexicana



1 lb. Halibut steaks or fillets (can substitute orange roughy, cod, hoki)


1/3 cup lime juice

3 cloves garlic, minced

1 Tbsp. vegetable oil

1/4 cup beer

1 Tbsp. fresh parsley, chopped

1/2 tsp. cumin

2 tsp. Dijon mustard

pepper to taste

  1. Place halibut in marinade dish and set aside.
  2. Combine remaining ingredients except salsa; pour over halibut. Cover and marinate in refrigerator for 1 hour, turning once.
  3. While halibut is marinating, make salsa.
  4. Drain halibut reserving marinade. Place on lightly oiled grill, 4-5 inches over hot charcoals. Cook 4-5 minutes; baste with marinade and turn. Cook an additional 4-5 minutes or until halibut flakes when tested with a fork.
  5. Top with salsa.

2 medium tomatoes, coarsely chopped

1/4 cup red onion, chopped

3 Tbsp. green chilies, diced

  1. Combine all ingredients and blend well.
  2. Let stand at room temperature or in the refrigerator for 15-20 minutes to blend flavors. Makes 4 Servings
1 Serving: calories 185 total fat 5 g cholesterol 55 mg sodium 102 mg

Serves 4