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

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Nice citrus accents playing off the fish. Delicious

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I like this a lot. I just ate it as halibut steaks and didn't have the salsa. So as far as the citrus grilled halibut goes it was good.

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I agree. This woman is an appealing natural, a nice person. I thought exactly the same thing as I watched the show. Just made the pita seafood. Excellent.

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Hey Food Network, I've been watching your network for years now, and I've printed and saved many recipes to my recipe box, but this is the first time I felt compelled to write a review. I apologize in advance because my review unfortunately is not about this recipe, which I do intend on trying, but on Bobby Flay's co-host Quia Anderson. Actually, I'm watching the show as I write this review. I originally just wanted to save this recipe to my recipe box, but then when I read the other reviews, I too felt compelled to give my opinion of her. She was so natural and refreshing to watch, and it seems as it the camera loves her. Food Network, you should definitely bring her back.

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I made this dinner the other night and knew just what I wanted to add to the cucumber and pineapple salsa!! I was so excited to use the new sauce from Hot Squeeze - Orange Ginger Zing. It was perfect, instead of adding the lime juice I just substituted with 1/4 cup Orange Ginger Zing. Can't wait to try other salsas with it! I also added it to the marinade for the halibut. If you haven't heard about these sauces from Hot Squeeze you need to run out and buy them now! This sauce gave this excellent dish an extra wow factor!

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This dish was soooo full of flavor. I loved the salsa (added a diced jalapeno to it to add some spice. I made this as a lettuce wrap instead of stuffing a pita pocket. That way it's a bit more figure friendly. I will definitely make this again. :-

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I was surprised to see all the comments about the woman; she seemed a little nervous & not sure of her cooking. Anyways, I loved the dish. Based on the reviews, which I always read 1st, I made adjustments. For the Halibut, I marinated in white wine, lemon, S/P & red chili flakes. I didn't add the mustard or other marinate based on the "tangy" comments. I also added jalape?o to the salsa- great balance w/ the pineapple. I skipped the pita & service the fish & salsa- delicious! Is a definite keeper & will make again. So easy as well!

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Finally some reviews ALMOST pertaining to the food. Notice not one has MADE the recipe in its entirety. I was dissappointed the first time I found this recipe with only two reviews available. Both obviously from the Quia Fan Club. However I tried it anyway. Found the homemade grill seasoning extra work that could have been easly replaced with any Old Bay seasoning of choice. As for the pita pockets found them messy and switched to flour tortillas for an easier to eat taco style. Also remember seeing this episode and Bobby Flay commenting on the tartness of the salsa. Definately on the tart side. Topped with a dollop of sour cream to cut down on the sour factor. Worked great. Over all, a very good recipe but not perfect as the "Quia Fan Club" would have you believe.

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I watched the show this morning and Quia was a breath of fresh air. She presented herself well and while she knew how to prepare her dish you could tell she was also there to learn from Bobby. I plan to make the salsa tomorrow when I cook sea bass. Thank you for the receipe

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I watched Bobby's show this morning and both fish dishes looked great. Quia Anderson was a wonderful guest. I hope Bobby or Food Network invites her back. I liked personality and interaction with Bobby. She asked questions and listened very carefully to Bobby's answers. I am trying her receipe today. She was very knowledgeable about the food she was preparing. Bring her back I enjoyed watching her work.