Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 444 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 56 milligrams
- Sodium
- 2137 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 7 grams
- Protein
- 26 grams
- Sugar
- 6 grams
- Total: 1 hr 23 min
- Prep: 45 min
- Inactive: 30 min
- Cook: 8 min
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
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
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
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
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
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.