2 servings halibut fillet, 4-8 oz each
Seasoning: your favorite Tom Douglas’ Rubs with Love (Tokyo Rub pictured), or your favorite seasoning rub

1 part finely chopped onion
1 part finely chopped cucumber or zucchini
2 parts finely chopped tomato
pinches of fleur de sel

Preheat a medium (300-350) grill. Rinse halibut and pat dry. Mist or brush with oil and season to taste – for Rubs with Love, season generously. Combine veggies in a bowl, sprinkling with fleur de sel just before serving. *

Brush hot grill grates clean, mist or brush with oil and immediately add seasoned halibut fillet, skin side up. Brown with direct heat but don’t burn – some seasonings char quickly. Control the heat so that the fillet cooks to taste in the same time it takes to brown nicely – ideal internal temperature is 140-150 degrees. **

Serve grilled halibut dressed with salsa over rice, salad or Veggie Mac and Cheese – recipe address below. Serves 2 – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com

* Chef’s Notes: For a zestier salsa, add fresh cilantro, minced chiles, limejuice and olive oil – also great with tropical fruits replacing all or part of the tomatoes. Can be made hours ahead.

** If the fillet browns before it is done on the inside, transfer to indirect heat and roast covered at 300 degrees to finish. Cooking time depends on conditions.

Vegetable Macaroni and Cheese Recipe - for the kid in all of us