A simple sumer dinner on the grill can be had if you find a good piece of halibut and slice up some citrus. Here we have a grapefruit and orange salsa of sorts, with some cranberry-pear white balsamic vinegar, olive oil, and fresh basil. Slicing off the bitter peel and dividing membrane is what makes this extra sweet, balanced by the tart, savory edge of the vinegar.
As for the halibut, I’m told the trick is not to overcook it – four minutes on one side and three and a half on the other was ample, and the result was a delicate and juicy piece of fish. A simple quick marinade of grapefruit juice, olive oil, fresh basil and salt and pepper (too long and the citrus can wreak havoc with the halibut) was all that it took to make a perfect meal.
