Grilled Halibut with Southwestern Rub and Tomatillo Salsa

Ingredients

• 4 pieces halibut or other white fish, or one per person
• Olive oil for oiling fish and grill
• 1/2 tsp. garlic powder, not garlic salt
• 1/2 tsp. onion powder, not onion salt
• 1/2 tsp. ground Cumin
• 1/2 tsp. ground Ancho chiles
• 1/2 tsp. Sumac
• 1/4 tsp. salt
• 1 tsp. Szeged Fish Rub
• Tomatillo Salsa with Roasted Green Chile, Cilantro, and Lime for serving

Directions

1. Moisten a paper towel with a little olive oil, then swipe it over the grill grate. Heat the grill to high, hot enough that your hand can only hover there for about a second.
2. Stir the rub ingredients together in a small bowl. If you are making swaps, I like to wet a fingertip and taste so one seasoning does not boss around the rest.
3. Blot the fish dry with a paper towel. Working one side at a time, coat the fish with olive oil, add a generous coating of the rub, about 1/2 tsp., and smooth it over the surface. Use one hand for sprinkling and the other for rubbing, which keeps things a little less messy.
4. If your fish seems likely to cling to the grates, run another oil-dampened paper towel over the grill just before the fish goes on. Move carefully here, because the grill will be very hot by now.
5. Set the halibut on the prepared grill, angled across the grates if crosshatched marks are your plan. Turn the heat down right away to medium high. If you are using charcoal, start with the grill at medium high instead.
6. Let the fish cook about 3 minutes, then lift one edge to peek underneath. Once the first grill marks show, turn the fish 45 degrees.
7. Keep it cooking about 3 minutes more so the next set of marks can form.
8. With care, flip the fish and cook it 4-5 minutes on the second side.
9. Do not let the fish go too far on the grill. Most fish is finished in about 10 minutes total, and less may be right for a thinner piece. This halibut cooked for exactly 10 minutes, and it was fairly thick. When it is ready, the fish should feel firm, not hard.
10. Serve the halibut hot, topped with a few tablespoons of the roasted green chile, cilantro, lime, and tomatillo salsa.