Grilled Halibut Salad with Avocado Aioli
Author: Anya Kaats - AnyasEats.com
Ingredients
- 1 pound wild halibut
- 10oz organic spring mix lettuce, or lettuce of choice
- 1 cup purple cabbage, shredded
- 1 batch Two-Minute Pico De Gallo
- 1 batch Avocado Aioli
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Primal Palate Adobo Seasoning
Instructions
- Prepare Pico De Gallo and Avocado Aioli and set both aside.
- Allow fish to come to room temperature and coat with olive oil and Adobo Seasoning.
- Heat your grill on high and place your halibut on the grill.
- Leave your grill top open and cook your first side until lightly browned. If it sticks, it's not ready!
- Flip and cook the other side for 6-7 minutes or until flaky and moist.
- While fish is cooking, prepare two bowls with lettuce, cabbage and Pico De Gallo.
- Place fish on top of the salad and top with Avocado Aioli.
Recipe by Anya's Eats at http://www.anyaseats.com/grilled-halibut-salad-with-avocado-aioli/