4 - 6-ounce halibut fillets or steaks
2 tablespoons olive oil
salt and pepper
2 limes, juice only

Tomato Salsa:
6 Roma tomatoes, seeded and halved
1/2 red bell pepper, seeded and halved
olive oil 
salt and pepper
1/4 cup red onion, finely diced
1 jalapeno pepper, seeded and minced 
1/4 cup black olives, pitted and chopped 
2 tablespoons cup fresh cilantro leaves, chopped
2 garlic cloves, minced 
1 lime, juice only 
3 tablespoons almonds, chopped 
dash or more Tabasco

Season fish with olive oil, salt, pepper and lime. Smoke-cook at 250°F for 30 – 45 minutes, depending on thickness of the fish. Remove fish from smoker when it just starts to flake and is still moist. Spoon salsa over and serve. 
Recommended wood: Hickory or Apple
4 servings 
Tomato Almond Salsa: 
Combine all ingredients in a non-reactive bowl and toss to blend. Let sit at room temperature for 30 minutes before serving. Created by The Sporting Chef for Cookshack