Grilled Cajun-Style Halibut

Based on https://kalynskitchen.com/recipe-for-grilled-halibut-with/, but with a few of my own tweaks.

Ingredients

•  Halibut (I use thick fillets) - this recipe is good for about 4 peoples' worth... adjust quantities as necessary
• Olive oil
• The spice rub:
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp sumac (or substitute with lemon zest)
• 1/2 tsp salt
• 1/2 tsp paprika
• pinch of cayenne (optional)
• Optional: Mango Salsa for serving

Method

1. Heat the grill to very high temperature
2. Dry the fish fillets, but only if you're less lazy than I am
3. Drizzle some olive oil over the fillets and rub to coat them
4. Sprinkle "a generous quantity" of the rub on each piece of fish and rub to coat more-or-less evenly on both sides
5. Put the fillets non-skin side down diagonally on the grill and immediately lower flame to medium-low setting. Close the lid to keep in the heat.
6. Cook about 3 mins (2 for thinner fillets) then rotate the pieces 90 degrees for fancy criss cross grill marks. Cook another 2-3 minutes with the lid down.
7. Carefully flip the fillets (I use 2 spatulas) so that the skin side is down. Cook another 3-5 minutes depending on the thickness of your fillets. (Lid down - make sure the temperature doesn't drop too low). Total cooking time should typically be 8-10 minutes, depending on thickness. Don't overcook - remember it will keep cooking a little when removed from grill.
8. Carefully lift the fillets from the grill - now that the skin side is down, you don't have to worry so much about losing fish if it is sticking.
9. Very nice served with a fruity cilantro-y fresh salsa (mango is best)

Fresh Cilantro-filled Salsa

I usually make my salsa from scratch unless I'm feeling lazy. I have always just followed a general pattern and substituted as necessary - as long as you have some kind of fruit base (tomatoes and mango are my usual ones, but I've also done this with cucumber or strawberries), plenty of lime or lemon juice, fresh herbs (cilantro is my fave, but I've used parsley/chives in a pinch), and salt and pepper then it will probably be yummy.

Ingredients 

(open to interpretations, listed in order of most to least important)

• maybe about 1-2 cups of finely diced tomatoes (or mango, or...) ... I'm not sure about the quantity
• juice of 1/2 to 1 whole lime or lemon (I prefer lime)
• generous quantity of salt and black pepper
• 1/4-1/2 bunch cilantro (or parsley/chives if need be)
• about 1-2 tbs very finely diced shallot, red onion, or regular onion 
• 1/2 - 1 clove garlic, minced (this adds a little spiciness)
• some amount of jalapeno or hotter pepper, diced very finely with or without seeds (adjust to your spice tolerance from none to a lot - I usually do none or about 1/2 jalapeno, seeds removed)
• optional additions I don't normally make, but you could:
• pinch of cayenne pepper
• pinch of chili powder
• diced peppers
• chopped avocado (I prefer to just make some guacamole separately most of the time)
• tabasco sauce

Method

1. Mix the above ingredients together in a smallish bowl
2. Taste and adjust seasonings.. if it's missing something, consider adding more salt

REMEMBER: If you have a bottle of hot sauce on hand, you can make the salsa on the milder side and let those who want more heat add the hot sauce to their serving (more kid-/crowd-friendly this way)