Name: Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H23M0.000S
Yield: 4 servings
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; 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; 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; 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

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.

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!

Homemade Grill Seasoning:

Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!

Marinade:

Combine all ingredients in a medium bowl and whisk to combine.

Marinade:

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.

Cucumber-Pineapple Salsa:

In a medium bowl add all the ingredients and combine well.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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

Homemade Grill Seasoning:

Homemade Grill Seasoning:

Marinade:

Marinade:

Cucumber-Pineapple Salsa:

Cucumber-Pineapple Salsa:

Homemade Grill Seasoning:

Homemade Grill Seasoning:

Marinade:

Marinade:

Cucumber-Pineapple Salsa:

Cucumber-Pineapple Salsa:

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