Citrus grilled halibut with cucumber pineapple salsa in a whole-wheat pitta pocket

  • 1 pound thickly cut halibut fillet
  • Homemade Grill Seasoning:
  • Marinade:
  • Cucumber-Pineapple Salsa:
  • 2 teaspoons sea salt
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons minced red onion
  • 2 teaspoons coarse black pepper
  • 1/4 cup chopped scallions
  • 1 tablespoon Dijon mustard
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon Homemade Grill Seasoning, recipe follows
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried parsley
  • Citrus Marinade, recipe follows
  • 1 cup chopped cucumber
  • Olive oil
  • Splash white wine
  • 1 tablespoon freshly ground black pepper
  • 1 cup chopped fresh pineapple
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 whole-wheat pitas
  • 1 tablespoon seasoning salt
  • 1/2 lemon, zested and juiced
  • 1/2 lime, zested and juiced
  • Red leaf lettuce, optional
  • 1/4 cup fresh lime juice
  • 1/2 orange, zested and juiced
  • 2 cups Cucumber-Pineapple Salsa, recipe follows
  • 2 tablespoons fresh chopped coriander leaves
  • 2 tablespoons fresh chopped mint leaves
  • Salt and freshly ground black pepper
  • Pinch salt
  • Pinch freshly ground black pepper
1) To make the homemade griddle seasoning, add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!

2) To make the marinade, combine all ingredients in a medium bowl and whisk to combine.

3) For the cucumber-pineapple salsa, combine all the ingredients in a bowl and mix well.

4) Season both sides of the halibut with salt, pepper and griddle seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 mins.

3) Heat the griddle to medium.

4) Remove halibut from the marinade and discard the marinade. Brush the griddle with olive oil and cook the halibut until flaky, about 4 mins on each side. Transfer the halibut to a platter.

5) Brush both sides of the pitas with olive oil and griddle for 30 secs on each side. Cut the pockets in half so they are the shape of half moons.

6) Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 120ml of the Cucumber-Pineapple Salsa and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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