Thursday, September 6, 2012

Halibut with Grilled Pineapple Salsa

This recipe was inspired by one of the dishes taught at my "Cooking with Coastal" event (see previous post).   I love how light and flavorful the salsa is and grilling the pineapple helped release some of the juices.   And since we are getting some bonus summer days, maybe you should make it this weekend. 

Grilled Halibut with Pineapple Salsa

Pineapple Salsa
Grilled Pineapple - I just cut a pineapple in half, squirted it with lime juice and put it on the grill.  I put the flesh side down first for about 5-7 minutes and then flipped it for another 4-5 minutes.

Let the pineapple cool a little but before cutting.

Chop and combine the following:
  • Cilantro
  • Red Onion
  • Sweet peppers (orange and red)
  • Jalapeno 

 Squeeze the juice of 1/2 lime and season with salt and pepper.

Add the chopped pineappple and serve on top of the fish.

  • You can use this salsa on a variety of things and you could even grab some tortilla chips and just dig in that way.  
  • I think it is best to make it at least one hour ahead of time so that the flavors have a chance to marinate together to intensify the flavor.   
  • I served it with jasmine rice and a grilled shrimp. 
Grilled Halibut
Halibut Fillets (preferably with skin on one side)
Season with Salt and Pepper (and cayenne if you like spice like me)

Grill for about 10 minutes with the skin side on the grill.    Close the lid of the grill to help cook the fish all the way through.    

Since halibut can be a somewhat delicate fish, you could also wrap in it foil, add some coconut milk and other misc. spices and steam it that way on the grilll for 8-10 minutes.  It will be moist and delicious.    In fact, that is probably what I will do next time.   

Easy, healthy, and delicious.

Pairing:  This dish would go well with Prosecco, a light white wine, or a tropical cocktail.


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