Honey–Macadamia Halibut with Pineapple Relish
RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper
MACADAMIA NUTS:
1/4 cup toasted macadamia nuts. (Toast macadamia nuts in the oven for 8 to 10
minutes, stirring occasionally, until lightly browned. Let cool. Finely chop
and set aside.)
HALIBUT:
2 8-ounce Halibut fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will
keep, covered and refrigerated, for up to 8 hours.)
TO PREPARE HALIBUT:
Prepare grill. Rub fillets with oil, then season with salt and pepper. When
the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes
on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As
the second side is cooking, brush the exposed side lightly with honey and sprinkle
with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile
coating the second side with the remaining honey and nuts. Turn once again and
cook 1 minute, or until the crust is golden brown. Remove the fillets from the
grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish.
Preparation time:30 – 40 minutes.
NOTE: This recipe is excellent with or without relish!