The barbecue is generally associated with affable red meats, like steaks, burgers and ribs, but our Pineapple-Wrapped Halibut with Broiled Papaya and Pineapple Salsa, is a light, citrusy summer meal that is so quick you can accomplish it on a weeknight.
First, get the halibut in its marinade, and the butcher’s braid assimilation in hot water, while you bark and chop the pineapple, and basic the capacity for the salsa. Next, tie the strips of pineapple bark to the halibut and get it on the barbecue for aloof a few account per side. Barbecue your papaya and pineapple aloof as the halibut is finishing.
Finally, bung the broiled bake-apple with the blow of the salsa capacity — ambrosial shallots, excellent and chives amalgamate with the abstract and bite of orange, auto and adhesive for a mix that artlessly screams summer. Spoon it on top of the broiled halibut and serve with a simple bloom and a sparkling white.
(Recipe from our 2016 From the Barbecue cookbook)
2 tbsp (30 mL) beginning adhesive juice
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) cautiously chopped seeded jalapeno pepper
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) grated adhesive peel
½ tsp (2.5 mL) grated beginning ginger
2 aqueous sushi-grade halibut fillets (about 5 oz/150 g each)
1 beginning pineapple, ends removed
Pinch afresh arena pepper
To adapt marinade, amalgamate adhesive juice, oil, jalapeno pepper, soy sauce, adhesive bark and amber in a ample abundant zip-lock artificial bag.
Add halibut and clasp bag to covering halibut with marinade; allowance bag. Let angle for 30 minutes.
Meanwhile, absorb four 12-inch (30-cm) pieces of butcher’s braid in hot baptize for 30 minutes; set aside.
Using a aciculate knife and acid top to bottom, cut continued strips of bark about 3½ inches (9 cm) advanced from pineapple; assets pineapple for addition use. There should be 4 strips; set aside.
Remove halibut from marinade; abandon marinade. Sprinkle halibut with alkali and pepper.
Place anniversary halibut bandage on a pineapple strip. Cover fillets with actual pineapple strips. Tie pineapple strips and halibut calm with butcher’s twine, basic bundles.
Place bundles on barbecue filigree on accustomed gas barbecue. With lid down, baker halibut over medium-high calefaction until a meat thermometer registers 135° F (60° C) about 5 – 6 account per side. Abolish from heat.
Cut and abandon butcher’s twine; abandon pineapple strips. Serve halibut immediately. Do not accumulate extra halibut. Serves 2.
Cook’s Note: Secure halibut amid pineapple strips anon afore cooking, as pineapple contains an agitator that can over-tenderize meat if larboard to stand.
For added advice on how to accomplish Pineapple-Wrapped Halibut, appointment our YouTube approach at youtube.com/TheBlueFlameKitchen
½ seeded bald beginning papaya
½ bald beginning pineapple
¼ cup (60 mL) extra-virgin olive oil
¼ cup (60 mL) cautiously chopped shallots
3 tbsp (45 mL) chopped beginning mint
1½ tbsp (25 mL) chopped beginning chives
2 tbsp (30 mL) beginning orange juice
1½ tbsp (25 mL) beginning auto juice
1 tbsp beginning adhesive juice
1½ tsp (7.5 mL) grated auto peel
1½ tsp (7.5 mL) grated adhesive peel
1½ tsp (7.5 mL) grated orange peel
1½ tsp (7.5 mL) aqueous honey
¼ tsp (1.25 mL) red pepper flakes
¼ tsp (1.25 mL) salt
¼ tsp (1.25 mL) afresh arena pepper
Cut papaya bisected in bisected lengthwise. Cut anniversary allotment lengthwise into 2 spears. There should be 4 spears.
Cut pineapple bisected in bisected lengthwise. Cut out and abandon amount from pieces. Cut anniversary allotment lengthwise into 2 spears. There should be 4 spears.
Grill papaya and pineapple over medium-high calefaction on accustomed gas barbecue until broiled and grill-marked, about 1 – 2 account per side; abolish from calefaction and air-conditioned completely.
Cut papaya and pineapple into ¼ inch pieces.
Transfer papaya and pineapple to a bowl. Add oil, shallots, mint, chives, orange juice, auto juice, adhesive juice, auto peel, adhesive peel, orange peel, honey, red pepper flakes, alkali and pepper; activity to combine.
Serve with chicken, pork, angle or tortilla chips. Makes about 3 cups (750 mL).
ATCO Blue Flame Kitchen’s cavalcade on advantageous bistro for active families runs Wednesdays in the Herald. Look for our new From the Barbecue cookbook in aliment and online. For tips on cooking, aliment assurance or domiciliary matters, alarm 1-877-420-9090 toll-free, email email@example.com or babble with us alive online at ATCOBlueFlameKitchen.com.
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