PINEAPPLE-WRAPPED HALIBUT
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.
July 02, 2019
PINEAPPLE-WRAPPED HALIBUT
Ingredients
- 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
Directions
- 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.
- Meanwhile, soak four 12 inch pieces of butcher’s twine in hot water for 30 minutes; set aside.
- Preheat natural gas barbecue on medium-high heat for 10 - 15 minutes.
- 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.
- 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.
- 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.