Pineapple Salsa Topped Halibut

Pineapple Salsa Topped Halibut

Pineapple Salsa Topped Halibut

Cook Time 11 minutes

Prep Time 20 minutes


Makes 4 servings


3/4 cup diced fresh pineapple or 1 can (8 ounces) unsweetened pineapple chunks, drained
2 tablespoons finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger
1 teaspoon minced jalapeño pepper*
4 halibut or swordfish steaks (6 ounces each), cut about 3/4 inch thick
1 tablespoon garlic-flavored olive oil**
1/4 teaspoon salt

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

**Or, add 1/4 teaspoon minced garlic to 1 tablespoon olive oil.


  1. For salsa, combine pineapple, bell pepper, cilantro, vegetable oil, ginger and jalapeño pepper in small bowl; mix well. Cover; refrigerate until ready to serve.
  2. Prepare grill for direct cooking. Brush halibut with olive oil; sprinkle with salt.
  3. Grill halibut on uncovered grill over medium-hot coals 8 minutes or until fish flakes when tested with fork, turning once.
  4. Top halibut with salsa; serve immediately.

Serving suggestion

Serve with rice pilaf.

Nutritional Information

Sodium 237 mg
Protein 36 g
Fiber <1 g
Carbohydrate 4 g
Cholesterol 55 mg
Saturated Fat 1 g
Total Fat 10 g
Calories from Fat 35 %
Calories 253

Dietary Exchange

Meat 4
Fruit 1/2

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