Ingredients
1/4 cup white wine or 1/4 cup white grape juice plus 1 teaspoon cider vinegar2 teaspoons olive oil1 garlic clove, minced2 halibut or tuna steaks (6 ounces each)SALSA:1 medium tomato, seeded and chopped1 small orange, peeled, seeded and chopped1 tablespoon sweetened shredded coconut1 tablespoon minced fresh cilantro1 tablespoon minced fresh parsley1 tablespoon finely chopped red onion2 teaspoons orange juice3/4 teaspoon balsamic vinegar1/2 teaspoon lemon juice1/2 teaspoon lime juiceDash cayenne pepper
Preparation
In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour.
In a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
