Lemon and white wine grilled halibut steaks

• 4x 300g Quebec halibut steaks
• 1/4 cup olive oil
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh thyme, finely chopped
• Salt and pepper from the mill
• Cookina BBQ Cooking Sheet

Ingrédients pour la Salsa :

• 1 dry pint (283g) grape tomatoes, cut into mini dices
• 1/4 cup peeled Cortland apple, cut into mini dices
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped red onion
• 1 tablespoon lemon juice
• Olive oil
• Salt and pepper from the mill

• In a bowl, add the ingredients of the marinade then season with salt and pepper. Toss well.
• Place the halibut steaks in a large airtight bag and pour the marinade over them. Remove the air from the bag and mix well to coat the fish. Reserve in the fridge for 1 hour.
• In a large bowl, add the salsa ingredients and drizzle with a thin stream of olive oil. Season with salt and pepper and toss. Reserve in the fridge.
• Preheat the BBQ at maximum intensity and reduce to medium intensity. Place the cooking sheet on the bbq and let it warm up for 2 minutes.
• Remove the fish from the bag and place on the cooking sheet. Close the lid and cook for 6 minutes. Gently flip the steaks and close the lid.
• After 6 minutes, continue cooking for 6 minutes or until fish is cooked through and flakes easily with a fork.
• Serve immediately and garnish with fresh salsa!

Creation of Samuel Joubert, Le Coup de Grâce.