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

Share on facebook
Share on twitter
Share on pinterest
Share on email