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
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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.
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Grilled Halibut with Pineapple-Lime Salsa Recipe at a Glance
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