Summer is grilling season, and what better way to tempt your tastebuds than with another instalment of our Summer Grilling Series with Barry Parsons from Rock Recipes.

On this week's edition, you get the recipe for Parsons' cedar plank halibut with charred tomato and avocado salsa.

In this recipe, you'll find a great way to prepare some lovely halibut with fresh toppings to boot.

Check out the video above for a step-by-step tutorial, and you'll find the recipe below.

Cedar Planked Halibut with Charred Tomato and Avocado Salsa

Soak a cedar plank in water for two hours. A can of tomatoes on top will help keep it submerged.

  • 4 halibut steaks or fillets about 1 1/2 inches thick (serves four)

Wash the fish and pat it dry with paper towels. Let it rest on paper towels while preparing the marinade

Marinade

  • 4 tbsp honey
  • 4 tbsp balsamic vinegar
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

Stir together and allow the fish to marinate for 20 minutes or so, turning it occasionally.

Place the soaked cedar plank on a medium hot grill and close the lid until it begins to smoke.

Brush a little canola oil on the top of the plank and place the marinated fish on it before closing the lid for another 20 minutes. Adjust the heat to keep the internal temperature about 375-400 F. Keep a spray bottle filled with water on hand in case of any flame flare-ups on the plank.

After 20 minutes, brush the remaining marinade on the halibut a couple of times at five minute intervals until the fish is fully cooked. About a half hour in total should be fine, depending on the thickness of the halibut.

Charred Tomato and Avocado Salsa

  • 2 large beefsteak tomatoes
  • 1 large avocado
  • zest and juice of one small lime
  • salt and pepper to season
  • 1/2 small red onion, finely minced
  • 1-2 cloves minced garlic
  • 1/2 finely minced jalapeno pepper (optional)

Cut the tomatoes into quarters and scoop the centre flesh from them. Char the outside of the tomatoes for only a minute or two on a very hot grill. You don’t want to cook the tomatoes too much; as soon as they get grill marks, take them off the grill.

Toss all ingredients together well and cover with plastic wrap until ready to serve with the halibut.