Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Don't shy away from grilling fish. As long as you follow a few simple steps, the payoff is big and the process fairly foolproof.
First and foremost, the grill needs to be properly cleaned using a grill brush. You also need to oil the grates—and oil them well. Using a fish basket is helpful too, but remember to oil it just the same. Also key: don't flip the fish too early, as but still ever-so-slightly translucent in the center. This way, it won't dry out, and it'll finish cooking through when given a chance to rest.
Here, halibut is sturdy enough to stand up to the heat but light and white enough to pair with summery watermelon salsa. Don't worry about the garnish being too sweet: watermelon takes on the flavors of companion ingredients. The result is a colorful, refreshing counterpart.
Feel free to use whatever kind of chile you prefer. Habaneros would work well, given their inherent fruitiness. Prefer something milder? Opt for jalapenos.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.