Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

Directions

Prepare a medium charcoal grill fire. Using a long-handled spatula, push the coals to the center of the grill; or light the center burner on a gas grill and heat to medium. When the grill is hot, oil the grill grate. Grill the tomatillos, turning, until browned and softened, about 12 minutes. Grill the pepper until blistered and charred, about 13 minutes. Grill the onion until charred on both sides, 10 to 15 minutes. Transfer the vegetables to a work surface. Remove the skin from the pepper, and coarsely chop the vegetables. Scoop the vegetables into a medium bowl, and add the 1 Tbs. of oil, lime juice, garlic, and cayenne. Let the salsa cool to room temperature, and then stir in the cilantro. Season to taste with salt, pepper, and lime juice. Lightly brush the halibut on both sides with oil, and season with salt, pepper, and lime juice, if you like. Oil the grill grate, and grill the halibut until just cooked through, with the grill covered and the vents open, turning once, until a digital meat thermometer inserted into the thickest part of the fish reads 125°F, about 8 minutes total, depending on the heat of the grill and the thickness of the fish. With a fish spatula, transfer the halibut to individual plates and serve with the salsa, lime or lemon wedges, radishes, and cilantro.