Grilled Halibut & Pineapple Mango Salsa (Gluten-Free)

NELady's Note:

From Delight Gluten Free Magazine, Summer 2009. Posted for ZWT5, Caribbean region.

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Serves: 4

Yield: 4.0 filets

GRILLED HALIBUT

• 12 ounces wild caught halibut fillets (4 3 oz filets)
• 1/2 lime, juice & zest
• olive oil, for brushing on the fish
• sea salt, to taste
• fresh ground black pepper, to taste

PINEAPPLE MANGO SALSA

• 1 1/2 cups diced fresh pineapple
• 1 cup diced fresh mango
• 1/4 cup red onion, finely diced
• 1/2 cup chopped cilantro
• 1 seranno chili pepper, seeded and finely minced
• 1/2 lime, juice & zest
• 1 small garlic clove, finely minced
• sea salt, to taste

Directions:

1. Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
2. Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
3. SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
4. Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.