Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

Ingredients

• 4 Pacific halibut fillets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 large tomatillos, husked and quartered
• 1 poblano pepper, seeded and quartered
• 1 jalapeño pepper, seeded and quartered
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Directions

1. Set up a charcoal grill for medium heat, 350°F to 375°F. Use a long-handled spatula to move the coals into the middle of the grill; if you’re using gas, turn on the center burner and bring it to medium. Once the grill is hot, brush the grate with oil. Cook the tomatillos on the grill, turning them as they go, until they soften and take on color, about 12 minutes. Grill the pepper until the skin is blistered and charred, about 13 minutes. Cook the onion until both sides are charred, 10 to 15 minutes.
2. Move the grilled vegetables to a work surface. Peel the skin from the pepper, then roughly chop the vegetables. Put them in a medium bowl and stir in the 1 Tbs. of oil, lime juice, garlic, and cayenne. Cool the salsa to room temperature, then mix in the cilantro. Add salt, pepper, and lime juice to taste.
3. Brush a light coating of oil over both sides of the halibut, then season with salt, pepper, and lime juice, if you like. Oil the grate again, then grill the halibut with the lid on and the vents open, flipping once, until the fish is just cooked through and a digital meat thermometer placed in the thickest section registers 125°F, about 8 minutes total, depending on your grill’s heat and the thickness of the fillets.
4. Use a fish spatula to move the halibut onto individual plates, and serve it with the salsa, lime or lemon wedges, radishes, and cilantro.