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Grilled Halibut with Macadamia-Pineapple Salsa

January 6, 2017 By

halibut-w-mac-pine-salsa-v

After months of holiday feasting (and a few pounds) in my belly, I wanted to start the new year off right with a light, yet full-flavored meal. Full-flavored is key when transitioning from that holiday goodness and this buttery halibut topped with fresh Macadamia-Pineapple Salsa was definitely that!

While I was visiting family for the holidays, my Aunt Cindee and I invited the entire family-gang over to her place for a grilled fish dinner. A couple months ago, Cindee went on the trip of a lifetime with her high school BFFs to Alaska where she snagged a huge halibut on a fishing trip and immediately had it prepped and frozen for shipping. The pictures of Alaska were breathtaking and I have now added it to my travel bucket-list.

To feed the crew, we took out 8 pounds of this beautiful fish to thawed. Meanwhile, I went shopping for the Macadamia-Pineapple Salsa and other accompaniments — olive oil roasted Yukon Gold Potatoes, grilled asparagus, and a simple arugula salad. My brother-in-law brought an amazing selection of local San Diego craft beers including a coconut IPA that was AMAZING!

Cooking the Alaska halibut with my entire family gathered was a real treat. Sharing a healthy meal with those that you love is the very best way to start the new year.

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Grilled Halibut with Macadamia-Pineapple Salsa
Author: Jeff Parker
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.
3.5.3208

Cheers and Happy Grilling!

~Jeff

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Filed Under: Fish, Seafood Tagged With: halibut, macadamia crusted, macadamia nut, macadamia vinaigrette, pineapple, salsa

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