Pineapple-wrapped Halibut
Cook’s Note: Secure halibut between pineapple strips immediately before cooking, as pineapple contains an enzyme that can over-tenderize meat if left to stand. Do not keep leftover halibut. Serves 2.
Ingredients
- 2 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp finely chopped seeded jalapeno pepper
- 1 tbsp soy sauce
- 1 tsp grated lime peel
- ½ tsp grated fresh ginger
- 2 thawed sushi-grade halibut fillets (about 5 oz/150 g each)
- 1 fresh pineapple, ends removed
- Pinch salt
- Pinch freshly ground pepper
Instructions
- To prepare marinade, combine lime juice, oil, jalapeno pepper, soy sauce, lime peel and ginger in a large heavy zip-lock plastic bag.
- Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand for 30 minutes.
- Meanwhile, soak four 12 inch pieces of butcher’s twine in hot water for 30 minutes; set aside.
- Using a sharp knife and cutting top to bottom, cut long strips of peel about 3 inches wide from pineapple; reserve pineapple for another use. There should be 4 strips; set aside.
- Remove halibut from marinade; discard marinade. Sprinkle halibut with salt and pepper.
- Place each halibut fillet on a pineapple strip. Cover fillets with remaining pineapple strips. Tie pineapple strips and halibut together with butcher’s twine, forming bundles.
- Place bundles on barbecue grid on natural gas barbecue. With lid down, cook halibut over medium-high heat until a meat thermometer registers 135F, about 5 – 6 minutes per side. Remove from heat.
- Cut and discard butcher’s twine; discard pineapple strips. Serve halibut immediately.
Grilled Peach Shortcake
Ingredients
- ½ cup packed golden brown sugar
- 2 tbsp balsamic vinegar
- 2 tbsp slivered fresh mint
- ½ tsp vanilla
- 4 cups sliced, peeled peaches
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 frozen pound cake, thawed
- 2 tbsp butter, softened
Instructions
- Whisk together brown sugar, vinegar, mint and vanilla in a large bowl until brown sugar is dissolved. Add peaches and toss gently to combine. Let stand for at least 5 minutes or up to 30 minutes. Meanwhile, beat cream until soft peaks form. Gradually beat in icing sugar until stiff; refrigerate.
- Cut cake into 8 slices. Spread butter evenly over both sides of cake slices.
- Grill cake slices over medium heat on natural gas barbecue, turning once, until lightly browned.
- To serve, place cake slices on individual dessert plates. Spoon peach mixture over cake slices. Top with whipped cream.
Like this content? Get more delivered right to your inbox with Ed.Eats
Every Tuesday, a list of what's delicious, delectable and delightful.