Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) Recipe #372565
From Delight Gluten Free Magazine, Summer 2009. Posted for ZWT5, Caribbean region.
by NELady
21 min | 15 min prep
SERVES 4 , 4 filets
GRILLED HALIBUT
- 12 ounces wild caught halibut fillets (4 3 oz filets)
- 1/2 lime, juice & zest
- olive oil, for brushing on the fish
- sea salt, to taste
- fresh ground black pepper, to taste
PINEAPPLE MANGO SALSA
- 1 1/2 cups diced fresh pineapple
- 1 cup diced fresh mango
- 1/4 cup red onion, finely diced
- 1/2 cup chopped cilantro
- 1 seranno chili pepper, seeded and finely minced
- 1/2 lime, juice & zest
- 1 small garlic clove, finely minced
- sea salt, to taste
- 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.
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