Wrapping your halibut in strips of pineapple rind before grilling lends a smoky tropical flavour to the fish. It’s similar to the idea of grilling fish on cedar planks, with a bit of a tropical twist.

Yield: Serves 2.



  • 2 tbsp fresh lime juice*
  • 1 tbsp extra-virgin olive oil*
  • 1 tbsp finely chopped seeded jalapeno pepper*
  • 1 tbsp soy sauce*
  • 1 tsp grated lime peel*
  • 1/2 tsp grated fresh ginger*
  • 2 thawed sushi-grade halibut fillets (about 5 oz/150 g each)
  • 1 fresh pineapple, ends removed*
  • Pinch salt
  • Pinch freshly ground pepper


  1. To prepare marinade, combine lime juice, oil, jalapeno pepper, soy sauce, lime peel and ginger in a large heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand for 30 minutes.
  2. Meanwhile, soak four 12 inch pieces of butcher’s twine in hot water for 30 minutes; set aside.
  3. Preheat natural gas barbecue on medium-high heat for 10 - 15 minutes.
  4. Using a sharp knife and cutting top to bottom, cut long strips of peel about 3 1/2 inches wide from pineapple; reserve pineapple for another use. There should be 4 strips; set aside.
  5. Remove halibut from marinade; discard marinade. Sprinkle halibut with salt and pepper. Place each halibut fillet on a pineapple strip. Cover fillets with remaining pineapple strips. Tie pineapple strips and halibut together with butcher’s twine, forming bundles.
  6. Place bundles on barbecue grid. With lid down, cook halibut until a meat thermometer registers 135°F, about 5 – 6 minutes per side. Remove from heat. Cut and discard butcher’s twine; discard pineapple strips. Serve halibut immediately. Do not keep leftover halibut.
Nutritional analysis per serving:

164 calories, 3.5 g fat, 31 g protein, 0 g carbohydrate, 0 g fibre, 197 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Secure halibut between pineapple strips immediately before cooking, as pineapple contains an enzyme that can over-tenderize meat if left to stand.