Grilled Halibut with
Grilled Pineapple Salsa
Kirkland Signature
2 pounds fresh halibut fillet, cut into
6- to 8-ounce portions
2 tablespoons olive oil
Kosher salt and freshly
ground pepper
GRILLED PINEAPPLE SALSA
1 fresh pineapple
Kosher salt and freshly
ground pepper
1 red onion, chopped
1 bunch fresh cilantro, chopped
1 jalapeño chile, minced (optional)
Juice of 1 lime
1-2 tablespoons olive oil
1-2 tablespoons rice vinegar
Preheat grill to high.
To prepare the salsa, stand pineapple on end and cut off the outer layer of skin.
Lay pineapple on its side and cut into 1-inch-thick slices. Season with salt and
pepper to taste. Place on the grill and cook for 5 minutes per side. Set aside to cool.
Cut pineapple into cubes, discarding the center core. Place in a bowl and add onion,
cilantro, jalapeño, lime juice, olive oil and vinegar. Mix well. Serve at
room temperature.
Brush halibut on both sides with olive oil and season to taste with salt and pepper.
Place on the grill and cook for 5-6 minutes. Turn carefully and cook for another 5-6
minutes, or until it flakes easily with a fork.
Serve immediately, topped with salsa. Makes 4 servings.
