SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE
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I doesn't get any better than savoring fresh halibut fillets hot off the grill with these delectable sides... |
Servings: (2)
Prep: 2 Mins.
Grill: 10 to 12 Mins.
INGREDIENTS
2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets
2 tablespoons olive oil, divided
1 teaspoon sea salt
½ teaspoon freshly ground pepper
Optional Sides:
--Prepared Beer N’ Honey Pineapple Salsa
--Prepared Flavorful Steamed Basmati Rice N’ Herbs
--Sliced fresh roma tomatoes with dainty dollops of mayonnaise
METHOD
Prepare charcoal grill for direct cooking.
Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides. Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.
Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks. Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork. Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute. Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!
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Tip: Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.
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Tip: Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.
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