In December, we’re celebrating Pineapple, our Harvest of the Month. Pineapple is rich in antioxidants, such as Vitamin C, which helps protect from sicknesses like the cold & flu. Stay healthy–and enjoy a delicious meal!–with this recipe for grilled halibut with pineapple. Click here to print the recipe.
- 2 spray(s) cooking spray
- 1 tbsp. lime zest
- 2 tbsp. fresh lime juice
- 2 tbsp. unpacked light brown sugar
- 1 ½ tbsp. fresh ginger root, grated
- 1 tsp. table salt
- ¼ tsp. cayenne pepper
- 1¼ pound uncooked halibut fillet(s)
- ½ medium pineapple (cut lengthwise into eight ½ inch-thick spears)
Directions: Coat grill with cooking spray; preheat. Place lime zest, lime juice, 1 tablespoon each of brown sugar and ginger, salt and cayenne pepper in a medium-size rectangular glass dish; tightly cover and swirl to combine marinade. Add fish; cover, swirl again to coat fish. Marinate in refrigerator for 30 minutes, turning once. Meanwhile, put pineapple in a second glass dish. Sprinkle with remaining tablespoon of brown sugar and remaining ½ tablespoon of ginger; cover and let sit for 5 minutes. Remove pineapple and set aside; add resulting juices to dish with fish. Grill pineapple until heated through, turning once, about 8 minutes. At the same time, cook fish, brushing with marinade several times, until cooked through, 3 to 4 minutes per side; place on platter with pineapple. Yields 1 piece of fish plus 2 pineapple spears per serving.Notes: Serve with steamed, seasoned green beans or other vegetables of your choice.