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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.


Prep time
15 minutes
Cooking time
18 minutes
Total time
33 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


Small pineapple (peeled, sliced 1 inch thick, and cored)
Red bell pepper
4 T
Canola oil
Small jicama (peeled and finely diced)
1 t
Ground cinnamon
Small red onion (finely chopped)
Fresh red chiles (such as Thai bird or Fresno) (finely diced)
3 T
Rice wine vinegar
2 T
Extra-virgin olive oil
3 T
Fresh basil leaves (finely chopped)
Kosher salt and freshly ground black pepper
4 oz
Halibut fillets


  1. Heat your grill to high.

  2. 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.
  3. 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.
  4. 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.
  5. Serve the fish fillets topped with the salsa.

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