Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket

Total Time:
1 hr 23 min
45 min
30 min
8 min

4 servings

  • 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
  • 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
  • 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
  • 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
  • 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.

Homemade Grill Seasoning:
  • 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.

Cucumber-Pineapple Salsa:
  • In a medium bowl add all the ingredients and combine well.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    This recipe is featured in:

    Healthy Grilling & Summer Recipes