The best recipes come to fruition by accident. This one started while cooking dinner with my parents on my last visit home. It started with the halibut, then we decided to add a salsa and finished with the great pairing of smoky vegetables to compliment the grilled pineapple salsa. It resulted in a wonderfully light summer meal that was full of flavour. If you’re looking for a bit of heat, add some minced jalapenos.
4 halibut fillets
2 tbs butter
Salt and pepper to taste
For the salsa:
1 fresh pineapple, sliced into rounds*
1 red onion**, minced
1/2 cup cilantro, finely chopped
1 avocado, finely diced
2 tbs lime juice
2 tbs canola oil
For the smoky vegetables:
2 white onions, finely sliced
2 red peppers, finely sliced
2 tsp smoked paprika
2 tbs canola oil
*Grilling the pineapple is optional. The salsa will still taste great with regular fresh chopped pineapple as well.
**White onion will work too, it will just be a bolder taste.
In a saucepan over medium heat, saute the peppers, sliced onion, 1 tbs of canola oil and smoked paprika. Saute until peppers are soft and onions are translucent. Set aside.
Meanwhile, bring the barbecue up to medium heat. Brush both sides of each pineapple slice with the 2 tbs of canola oil. Place the pineapple slices on the grill and grill for 1-2 mins a side or until there are grill marks on the fruit and light browning on the edges. Remove from heat and finely dice once cool. Place all of the remaining pineapple salsa ingredients in a bowl together with the diced pineapple and mix. Ensure that everything is coated with the lime juice to prevent the avocado from browning.
Heat the butter in a saucepan over medium high heat. While the pan is heating, season both sides of the halibut with salt and pepper. Place the halibut in the saucepan and cook for about 2 minutes a side, or until the internal temperature reaches 130F. Remove from heat.
To assemble, place the peppers and onions at the base of the plate and top with the piece of halibut. To finish, gently place the salsa on top of the fish.