Instructions

Prep Fish:  Place fish on a plate or small baking dish.  Drizzle olive oil over fish on both sides and season with S&P, garlic salt and fresh garlic.  Let fish sit for about 20 minutes.

Prep Asparagus:  Trim the ends of the asparagus, place in a small baking dish or on a plate.  Drizzle with olive oil, lemon zest, lemon juice and season with S&P.  Add the finely chopped Lemon Thyme.  Set aside.

Make the Salsa and set aside until fish is cooked (see link below for recipe).

Cook rice according to package.  Allow enough time to cook rice.  The fish and asparagus cook very quickly on the grill.

Spray your grill with some cooking spray.  Turn grill on to high heat.  Cook fish skin side down for approx. 4-5 minutes.  Carefully turn the fish over 1 time and cook for another few minutes until fish is nice and flaky (should flake very easily with a fork).   Cook asparagus on the grill at the same time as the fish.  They take about the same amount of time.  Move the asparagus around a few times to ensure even cooking/grilling.  Remove both the fish and the asparagus from the grill.

Grilling Wild Halibut & Asparagus

Plating:  place a serving of the Brown Basmati rice in your bowl, lay about 1/2 of the bunch of asparagus on top of the rice.  Top with the fish and then place a about 1/2 cup (as much or as little as you like) of the salsa on top of the fish.  I like to get some of the juice from the salsa to drizzle over top of the dish.  Serve and enjoy!

Mangia!