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Grilled Halibut with Black Lava Salt and Watermelon Salsa

By Josie Ross

Serves 4

The juxtaposition of the white fish with the black salt and red salsa makes for a striking presentation, and the addition of the green from the cilantro perks up the plate just enough.

1 ½ cup diced (1/4-inch) watermelon

2 medium sized tomatoes, cut in small dice

1 jalapeno chile, seeded, membranes removed, and minced

1 cloves garlic, minced

2 tablespoons rice vinegar

2 teaspoons honey

Freshly ground black pepper

3 tablespoons light olive oil or grapeseed oil

¼ cup cilantro, chopped

4 4- to 6-ounce halibut steaks

Salt and pepper

2-3 tablespoon olive oil

Cyprus Black Sea Salt Flakes

To make salsa: In a medium bowl, combine watermelon, tomatoes, jalapeno, and garlic. In a separate bowl, combine rice vinegar, honey and black pepper. Whisk in the oil.   Drizzle dressing over salsa, stir in cilantro.

Oil the grill. Then, heat grill over medium-high heat. Pat the fish dry with paper towels, salt and pepper. Grill fish about four minutes, turn over and allow to cook until it is cooked through (about 4 more minutes).

Place steaks on four plates, spoon salsa along side, drizzle with olive oil and then finish with a sprinkling of Black Sea Salt.  

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