Fresh Tomato Salsa

1 large, ripe tomato, diced
1 medium sized garlic clove, minced
1 tablespoon chopped red onion
1 tablespoon finely chopped green onions or scallions
1 small jalapeno, seeds removed, minced
1 tablespoon finely chopped cilantro
1 tablespoon sugar
1 teaspoon crushed red pepper
2 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper to taste

Grilled Halibut
4 6-ounce halibut fillets
2 tablespoons olive oil, plus more as needed to brush the grill
Salt and freshly ground pepper to taste
2 limes, cut in wedges, for serving

Combine all of the ingredients for the salsa in a glass bowl. Cover and chill while you prepare the grill. Prepare the grill by making sure the grate is very clean and brushed with oil so the fish will not stick. Start the grill and heat to medium-hot. Place the halibut fillets in a bowl, brush with olive oil, and season with salt and pepper.

Place the fish directly over the medium-hot coals, and grill for four to five minutes per side, depending on the thickness. The fish should be white all the way through, and you should be able to pull it apart with a fork. Place the fish on a serving dish. Serve with the fresh tomato salsa and garnished with lime wedges.

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