Are you looking for a fresh, healthy dinner? Look no further – here it is! Marinated halibut, fresh pico de gallo, roasted fingerling potatoes and sauteed asparagus will hit the spot. Grilled halibut is one of our favorites and the marinade and fresh pico really make this a winner, winner fish dinner!
Put the fish in a glass baking dish and cover evenly with the marinade. Be sure to fill the fish over a couple times to make sure it is coated well. Cover with plastic wrap and refrigerate for 2 hours – no more or the citrus will start to ‘cook’ the fish and you will have ceviche!
While the fish is marinating make the pico de gallo. This is really simple – a few ingredients diced up and you have it. You can add more or less jalapeno depending on how hot you like.
Place in bowl and let the flavors meld while you wait for the fish to be ready. To go along with the fish I added the roasted taters and sauteed asaparagus.
Put the fingerlings in a bowl and drizzle with olive oil. Make sure they are coated nicely. Season with salt and pepper, toss in a baking dish and you are ready to go. Bake these, covered, for about 45 minutes or until fork tender.
For the asparagus – heat some olive oil in a sautee pan over medium high heat. Add the asparagus, season with salt and pepper and cook for about 7 minutes, tossing frequently.
Now just plate it up, grab a nice glass of wine and dig in. Cheers!
Island marinade:
1/2 cup Fresh Orange Juice
1/4 cup Pineapple Juice
1/4 cup Rum
1 T Jamaican Jerk Rub
1 T Brown Sugar
1/4 cup Vegetable Oil
In a mixing bowl, combine the orange juice, pineapple juice, rum, Jerk Rub, and the brown sugar.
Slowly whisk in the vegetable oil.Pour the mixture evenly over the fish, turning the fish to coat both sides.
Cover and refrigerate for 2 hours (no longer or the acids in the marinade will begin to “cook” the fish)
Grilling the fish:
Remove the fish steaks from the marinade and lightly pat dry with paper towels. (If you love spicy flavors, dust the steaks on both sides with more Jerk Rub.)
Grill at 400 – 450 degrees. Arrange the steaks on an angle on the grill grate. Grill for 6 to 8 minutes. Turn the fish with a thin-bladed spatula and continue to cook until the fish flakes easily when pressed with a fork, about 6 minutes more.
Transfer to a platter or plates and serve with the Pico de Gallo.
Pico de Gallo:
1 Large Tomato, cored and diced
1 Sweet Onion, diced
1 Fresh Jalapeno pepper, seeded and diced
1 Clove Garlic, finely minced
1/4 c Fresh Cilantro leaves, chopped
1 Lime
Salt to taste
In a mixing bowl, combine the tomato, onion, jalapeno, garlic, cilantro,
and lime juice; stir Add salt, about 1/2 teaspoon to start. Taste, then add more salt,
lime juice, or jalapeno if desired.