Grilled Halibut With Pineapple Chipotle Salsa Recipes

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA

Steps:

• Plump raisins in rum for 30 minutes; drain.
• Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
• Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
• Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
• Serve topped with salsa.

GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)

Steps:

• Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
• Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
• SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
• Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

GRILLED HALIBUT WITH PINEAPPLE LIME SALSA

Steps:

• To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
• To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
• Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
• Coat a grill rack with non-stick cooking spray.
• Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
• Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
• Serve with lime wedges.