I've been making this dish for years and it really is delicious. I've made it with Mahi Mahi as well as halibut, but it is important to choose a thick, fleshy fish so that it will stand up to the grill. I use fresh mint and pineapple in the salsa and it turns out light, fresh, and simply delightful.
Grilled Halibut with Pineapple-Lime Salsa
More From Cooking Light
Amount per serving
- Calories: 222
- Calories from fat: 17%
- Fat: 4.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 1.5g
- Protein: 24.2g
- Carbohydrate: 22.5g
- Fiber: 0.8g
- Cholesterol: 53mg
- Iron: 1.4mg
- Sodium: 293mg
- Calcium: 73mg
- 1/3 cup pineapple preserves
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 tablespoon seeded, finely chopped jalapeño pepper
- 1 teaspoon dried mint flakes
- 1/8 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 (8-ounce) can unsweetened pineapple tidbits, drained
- 1 teaspoon vegetable oil
- 1 large garlic clove, minced
- 4 (4-ounce) halibut steaks (about 3/4 inch thick)
- 1/4 teaspoon salt
- Vegetable cooking spray
- Lime wedges (optional)
- Cilantro sprigs (optional)
- Combine the first 8 ingredients in a bowl; stir well. Set salsa aside.
- Combine oil and garlic; brush over fish. Sprinkle 1/4 teaspoon salt over fish; set aside.
- Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- Spoon the salsa over the fish. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
Only you will be able to view, print, and edit this note.Add Note
Grilled Halibut with Pineapple-Lime Salsa Recipe at a Glance