Grilled Halibut With Grilled Pineapple-Jicama Salsa
I love grilled pineapple not only for dessert but also in a relish such as this one served with grilled fish. Jicama tastes like a cross between an apple and a cucumber and has an amazing crunch that complements the soft texture of the grilled pineapple and red bell pepper.
Wood Pellet Flavor -Alder, Apple, Cherry, Pecan
Heat your grill to high.
- Brush the pineapple and bell pepper with 2 tablespoons of the canola oil. Grill the pineapple until golden brown on both sides, about 6 minutes. Grill the bell pepper until charred on all sides, 8 to 10 minutes. Remove the pineapple from the grill and cut into small dice. Remove the bell pepper from the grill, put it in a bowl, and cover. Let sit for 10 minutes before peeling, seeding, and finely dicing the pepper.
- Combine the pineapple, bell pepper, jicama, onion, chiles, vinegar, olive oil, and basil in a medium bowl and season with salt and pepper. Let sit at room temperature while you prepare the halibut. The salsa can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
- Brush the halibut on both sides with the remaining 2 tablespoons of canola oil and season with salt and pepper. Place the filets on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer.
- Serve the fish fillets topped with the salsa.