After months of holiday feasting (and a few pounds) in my belly, I wanted to start the new year off right with a light, yet full-flavored meal. Full-flavored is key when transitioning from that holiday goodness and this buttery halibut topped with fresh Macadamia-Pineapple Salsa was definitely that!
While I was visiting family for the holidays, my Aunt Cindee and I invited the entire family-gang over to her place for a grilled fish dinner. A couple months ago, Cindee went on the trip of a lifetime with her high school BFFs to Alaska where she snagged a huge halibut on a fishing trip and immediately had it prepped and frozen for shipping. The pictures of Alaska were breathtaking and I have now added it to my travel bucket-list.
To feed the crew, we took out 8 pounds of this beautiful fish to thawed. Meanwhile, I went shopping for the Macadamia-Pineapple Salsa and other accompaniments — olive oil roasted Yukon Gold Potatoes, grilled asparagus, and a simple arugula salad. My brother-in-law brought an amazing selection of local San Diego craft beers including a coconut IPA that was AMAZING!
Cooking the Alaska halibut with my entire family gathered was a real treat. Sharing a healthy meal with those that you love is the very best way to start the new year.
- ½ cup diced fresh pineapple
- ½ cup chopped and toasted macadamia nuts
- 3 scallions - green parts only, finely chopped
- 2 tablespoons finely chopped shallot
- 2 teaspoon finely chopped fresh ginger
- 1 clove garlic
- 6 slices bacon, cooked and crumbled
- ¼ cup pineapple juice
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 2 pounds halibut, cut into serving portions
- Olive oil
- Sea salt and freshly ground black pepper
- Combine all of the salsa ingredients and mix well. Let sit for an hour covered in the refrigerator for an hour for the flavors to meld.
- Set up grill for cooking over medium-high heat. Brush and oil grates before cooking.
- Season the fish with a drizzle of olive oil, salt and pepper. Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes. Use a spatula to flip and cook for another 5 minutes or so. The halibut is done when it is still moist, flakes with a fork and has just turned opaque at the center.
- Remove from grill and serve immediately with Macadamia-Pineapple Salsa.
Cheers and Happy Grilling!