Farm Report

Grilled Halibut With Tomato Basil Salsa

Serves 4


  • 1 1/2 lb fresh halibut fillet
  • 5 tablespoons extra virgin olive oil
  • 1/2 lb Italian squash, ends trimmed & quartered lengthwise
  • Sea salt and freshly cracked black pepper, to taste


  1. Brush halibut fillet and Italian squash spears with olive oil and sprinkle with salt and pepper. Grill halibut on preheated grill for 2 to 3 minutes per side or until cooked through. Grill the squash until tender, about three minutes.

Tomato Basil Salsa

  • 2 Vine ripened cluster tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/2 habanero pepper, seeded and chopped
  • 1/2 tablespoon balsamic vinegar
  • 1/2 bunch fresh basil, chopped into chiffonnade
  • 1/2 tablespoon extra virgin olive oil
  • Sea salt and freshly cracked black pepper, to taste
  1. Combine all ingredients in a medium glass bowl and let sit refrigerated for 1/2 hour to let all the flavors develop. Place the grilled halibut and squash on four plates and top with salsa.


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