Grilled Halibut with Avocado

Instructions

1. 1

   Prepare the avocado salsa by combining diced avocados, red onion, cilantro, jalapeño, and half the lime juice in a bowl. Toss gently and set aside.

   Tip: Dice avocados just before serving to prevent browning.

2. 2

   Make the lime crema by whisking together sour cream, minced garlic, remaining lime juice, and a pinch of salt in a separate bowl until smooth.

   Tip: Prepare this ahead and refrigerate if desired.

3. 3

   Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish is key to achieving a golden crust when grilling.

4. 4

   Heat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

   Tip: Allow grill to preheat for at least 5 minutes for even cooking.

5. 5

   Brush halibut fillets lightly with olive oil and place skin-side up on the grill. Cook for 5-6 minutes without moving.

   Tip: Resist the urge to flip too early; this develops a beautiful crust.

6. 6

   Carefully flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Halibut is delicate; use a fish spatula for easier flipping.

7. 7

   While fish finishes cooking, heat 1 tablespoon of olive oil in a skillet over medium heat and toast the tortilla strips until golden and crispy, about 3-4 minutes.

   Tip: Watch closely as they can burn quickly.

8. 8

   Transfer grilled halibut to serving plates and generously top each fillet with avocado salsa, a drizzle of lime crema, and a handful of crispy tortilla strips.

   Tip: Serve immediately while the fish is still warm for the best flavor contrast.