Grilled Halibut with Macadamia-Pineapple Salsa
Author: 
Serves: 4 to 6
 
Ingredients
  • ½ cup diced fresh pineapple
  • ½ cup chopped and toasted macadamia nuts
  • 3 scallions - green parts only, finely chopped
  • 2 tablespoons finely chopped shallot
  • 2 teaspoon finely chopped fresh ginger
  • 1 clove garlic
  • 6 slices bacon, cooked and crumbled
  • ¼ cup pineapple juice
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper to taste
  •  -
  • 2 pounds halibut, cut into serving portions
  • Olive oil
  • Sea salt and freshly ground black pepper
Instructions
  1. Combine all of the salsa ingredients and mix well. Let sit for an hour covered in the refrigerator for an hour for the flavors to meld.
  2. Set up grill for cooking over medium-high heat. Brush and oil grates before cooking.
  3. Season the fish with a drizzle of olive oil, salt and pepper. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes. Use a spatula to flip and cook for another 5 minutes or so. The halibut is done when it is still moist, flakes with a fork and has just turned opaque at the center.
  4. Remove from grill and serve immediately with Macadamia-Pineapple Salsa.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/grilled-halibut-with-macadamia-pineapple-salsa/