Grilled Halibut Pineapple Mango Salsa Gluten Free Recipes

Steps:

• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
• Heat the grill to medium.
• Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
• Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
• Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
• Combine all ingredients in a medium bowl and whisk to combine.
• Combine all ingredients in a medium bowl and whisk to combine.
• In a medium bowl add all the ingredients and combine well.
• In a medium bowl add all the ingredients and combine well.

Steps:

• Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
• Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
• SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
• Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
• After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.