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

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Ingredients

  • 450g thickly cut halibut fillet
  • 2 tsp sea salt
  • 2 tsp coarse black pepper
  • 1 tbsp homemade griddle seasoning, recipe follows
  • Citrus marinade, recipe follows

  • For the homemade griddle seasoning:

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp dried parsley
  • 1 tbsp freshly ground black pepper
  • 1 tbsp seasoning salt

  • For the marinade:

  • 2 cloves garlic, minced
  • 20g minced red onion
  • 1 tbsp dijon mustard
  • 2 tbsp extra-virgin olive oil
  • Splash white wine
  • 1/2 lemon, zested and juiced
  • 1/2 lime, zested and juiced
  • 1/2 orange, zested and juiced
  • Salt and freshly ground black pepper

  • For the cucumber-pineapple salsa:

  • 2 cloves garlic, minced
  • 5g fresh minced ginger
  • 25g chopped spring onions
  • 100g chopped cucumber
  • 165g chopped fresh pineapple
  • 2 to 3 tbsp extra-virgin olive oil
  • 60ml fresh lime juice
  • 10g fresh chopped coriander leaves
  • 10g fresh chopped mint leaves
  • Pinch salt
  • Pinch freshly ground black pepper

Use imperial measurements

Method

How to make Citrus grilled halibut with cucumber pineapple salsa in a whole-wheat pita pocket

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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