Summertime Grilled Halibut

Extra-virgin olive oil

2 teaspoons grated ginger

2 skin-on halibut fillets (8 ounces each)

4-5 shallots, sliced thin

6-8 Big Boy or heirloom tomato slices

Kosher or coarse sea salt

Fresh cracked black pepper

Combine the olive oil and ginger, and gently rub the mixture over fish fillets.

Set up grill for indirect cooking (coals on both sides of grill with a cool spot down the middle) or medium/high heat at top and bottom low in middle for gas.

Place halibut flesh-side down, close lid and cook 3 minutes. Gently turn the fish over to skin side with a wide spatula (halibut is a flaky fish so do not use tongs or a fork) and cook 4 more minutes.

Transfer cooked fillets to two plates; lean tomato and shallot slices against the halibut with a drizzle of olive oil and sprinkle of salt as a refreshing salad to brighten up the dish.

Serves two.