Latin Grilled Halibut with Green Sauce

 

6

small halibut or sea bass steaks, about 3/4 inch thick (about 2 1/2 pounds)

1

tablespoon olive or canola oil

1

jar (16 ounces) green salsa (salsa verde) (2 cups)

1

ripe avocado, pitted, peeled and chopped

2

tablespoons chopped ripe olives

Sour cream, if desired

Fresh cilantro leaves, if desired

2

cups hot cooked rice

• 1 Heat coals or gas grill for direct heat. Brush fish lightly with oil.
• 2 Grill fish uncovered 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
• 3 Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.