Broiled Halibut with Onion Relish

Broiling applies grill heat to both the top and bottom of something at the same time; a technique which, when applied to fish, crisps and cooks the skin from below while the flesh cooks from the grill heat above - so eliminating the need to turn it. This technique also works well with cod or monkfish.

The relish is spicy without being too hot for the delicate and expensive halibut.