The Grilled Recipes kitchen invites you to try Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket recipe. Enjoy easy grilled recipes collection and learn how to make Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket.
Total Time: 1 hr 23 min
Prep 45 min
Inactive 30 min
Cook 8 min
Yield: 4 servings
Level: Easy
Ingredients
1 pound thickly cut halibut fillet
2 teaspoons sea salt
2 teaspoons coarse black pepper
1 tablespoon Homemade Grill Seasoning, recipe follows
Citrus Marinade, recipe follows
Olive oil
2 whole-wheat pitas
Red leaf lettuce, optional
2 cups Cucumber-Pineapple Salsa, recipe follows
Directions
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Homemade Grill Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon dried parsley
1 tablespoon freshly ground black pepper
1 tablespoon seasoning salt
Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
Marinade:
2 cloves garlic, minced
2 tablespoons minced red onion
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
Splash white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and whisk to combine.
Cucumber-Pineapple Salsa:
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped fresh pineapple
2 to 3 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons fresh chopped cilantro leaves
2 tablespoons fresh chopped mint leaves
Pinch salt
Pinch freshly ground black pepper
In a medium bowl add all the ingredients and combine well.
Recipe courtesy Quia Anderson
Show: Grill It! with Bobby Flay Episode: Halibut Steak Salsa Lessons
More Grilled Recipes:
Grilled Halibut with BBQ Butter
Grilled Swordfish with Pimenton
Tikka-style fish
Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto
Small grilled fish
Barbecued fish burgers
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