Grilled Halibut with Grapefruit Oregano Relish

I was looking for something different to do with Halibut. I found a recipe that was definitely unique! I wasn't too sure how my family would take to it. Nathan said it was an unusual flavor combination (grapefruit and stone ground mustard) but he said he liked it. He even had a large serving of seconds and really piled on the relish. Now the two littles on the other hand didn't want to try it. I "made" them each try 1 bite with the relish. As expected, they didn't like it. The marinade and the relish are very similar ingredient wise, but once cooked, the fish doesn't have a strong flavor of the marinade so they didn't mind eating the fish without the relish. I did splurge and buy some fresh oregano for this dish.

Grilled Halibut with Grapefruit Oregano Relish

1 1/2 lbs halibut steaks or fillets

MARINADE
3 tablespoons dijon mustard
1/2 cup grapefruit juice
1/4 cup olive oil
2 tablespoons fresh oregano, chopped or 1 teaspoon dried oregano
1/4 teaspoon ground pepper
In a shallow dish, whisk together marinade ingredients; add halibut, turning to coat. Cover and refrigerate for 1 hour

GRAPEFRUIT RELISH
1 tablespoon stone ground mustard
1 red grapefruit, sectioned and chopped
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/4 teaspoon ground pepper
In a small bowl, whisk together the relish ingredients. Cover and refrigerate

Preheat grill or broiler to high. Grill Halibut for about 4 minutes per side or until fish flakes easily with a fork. Serve with relish spooned on top.

Broiled Pesto Salmon

This is the easiest way to cook salmon (and yummy too!) My family requests salmon prepared this way every time I make salmon. Measurements are approximate. Depends on the size of your fillet. I just use enough pesto to get a nice even thin coat on the fish. I highly recommend you use aluminum foil on your baking pan (I use a jelly roll pan) for easy clean up. The foil isn't quite as wide as my pan, so I create "sides" by folding the aluminum foil up on the long sides. The wine isn't absolutely necessary, but adds more depth to the flavor. I LOVE my lemon juicer. You cut the lemon in half, place it cut side down into the bowl shaped side and squeeze the handles! It practically turns the lemon inside out and gets more juice out than any other method I've used. Homemade Pesto is FABULOUS, but Costco makes a real good one too!

Broiled Pesto Salmon

2 lb Salmon fillet
1/2 C white wine (or blush, or whatever you have on hand... but not red!)
1 lemon, juiced
1 1/2 C pesto sauce

Place salmon, skin side down on foil lined baking dish. Sprinkle with wine and lemon juice. Let marinate 15 minutes. Spoon on pesto and spread it evenly over the top of the whole fillet. Place fish on second from top level of the oven and broil 8-10 minutes per inch of thickness. Flesh should be opaque and flake easily. Squeeze more lemon juice over fish if desired.