Gluten Free Grilled Halibut with Strawberry Cilantro Salsa

This wonderful grilled halibut recipe was contributed by Allison Windfahl, from her book, The Gluten Free fat Loss Plan. Halibut is wonderful for those with celiac disease, as it is an excellent source of Vitamin B-12 (in which many are deficient), as well as protein and niacin. And halibut only contains about 60 mg sodium in a 3 oz. portion. Enjoy, and thank you so very much, Allison!

Grilled halibut can be a bit boring, however, this recipe is full of flavor and sweetness. The strawberries and cilantro are a wonderful compliment!

Summer is the perfect time to up light, healthy dishes. This dish combines the sumptuous flavors of seasonal fruits and vegetables with the lean protein found in halibut. The dash of cayenne in the salsa gives it just the kick you need on those hot summer evenings!

Gluten-Free Grilled Halibut with Strawberry Cilantro Salsa


Yield: Serves 4

Gluten-Free Grilled Halibut with Strawberry Cilantro Salsa

The aesthetics alone of the this salsa makes this halibut recipe a thing to crave, but wait until you taste it! Definitely worth while, and so easy.


    For the Marinade
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoonblack pepper
  • 4 (4 oz each) fresh halibut steaks
  • For the Salsa
  • 2 tomatoes, chopped
  • Juice from half a lime
  • 1/2 avocado, diced
  • 1/2 red onion, diced
  • 6 strawberries, chopped
  • 1 Tablespoon cilantro, finely chopped
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon olive oil


  1. Combine the marinade ingredients in a glass dish, then place the halibut steaks in the dish and spoon the marinade on top. Cover and allow the dish to marinate in the refrigerator for at least 30 minutes.
  2. While the fish is marinating, combine all the salsa ingredients in a separate bowl.
  3. Turn your grill on to high heat and make sure the cooking grate is well-oiled. This will keep the fish from sticking and falling apart. You can also use a fish basket, or wrap the fish in foil and place the foil packet on the grill. Cook the fish just until it’s done all the way through, approximately 3-5 minutes per side depending on the thickness of the fish.
  4. Remove fish from the grill and spoon a generous helping of salsa on top. This dish goes well with jasmine rice, quinoa, or grilled corn on the cob.

Nutritional Facts: Per serving: 235 Calories, 12.2g Fat, 25g Protein, 9g Carb, 3g Fiber, 3g Sugar

Copyrighted 2011 Allison Windfahl. All rights reserved. Excerpted from The Gluten Free Fat Loss Plan. Used with permission.

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