Grilled halibut with pineapple salsa in pita – detailed recipe. Nutrition value per serving: (total 4) Calories 444, total fats 24 g., Saturated fats g., Proteins 26 g., carbohydrates 33 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 53 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 450 gr thick halibut filet
- 2 whole grain pitas
- 2 tsp sea salt
- 2 tsp crushed black pepper
- Olive oil
- 1 tbsp. l homemade seasoning for grill (see recipe below)
- Citrus marinade (see recipe below)
- Salad with red leaves (optional)
- 2 tbsp. cucumber and pineapple salsa (see recipe below)
Homemade seasoning for grill:
- 1 tbsp. l garlic powder
- 1 tbsp. l onion powder
- 1 tbsp. l crushed red pepper flakes
- 1 tbsp. l dried parsley
- 1 tbsp. l ground black pepper
- 1 tbsp. l seasoning salts
Marinade:
- 2 minced cloves of garlic
- 2 tbsp. l chopped red onion
- 1 tbsp. l Dijon mustard
- 2 tbsp. l olive oil
- Some white wine
- Zest and juice 1/2 lemon
- Zest and 1/2 Lime Juice
- Zest and 1/2 orange juice
- Salt and ground black pepper
Cucumber and Pineapple Salsa:
- 2 minced cloves of garlic
- 1 tsp chopped fresh ginger
- 1/4 Art. chopped green onions
- 1 tbsp. chopped cucumber
- 1 tbsp. chopped fresh pineapple
- 2-3 tbsp. l olive oil
- 1/4 Art. fresh lime juice
- 2 tbsp. l chopped fresh cilantro leaves
- 2 tbsp. l chopped fresh mint leaves
- A pinch of salt
- A pinch of ground black pepper
Recipes with similar ingredients: pita, halibut, green onions, garlic, ginger root, cilantro, mint, parsley, onion powder, red pepper flakes, lettuce, Dijon mustard, wine white, lemon juice, lime juice, Orange zest, salsa sauce, cucumbers, pineapple
Recipe preparation:
- Sprinkle fish on both sides with salt, pepper and seasonings to grilling. Put halibut in a bowl with marinade and place in 30 min refrigerator. Preheat the grill to medium temperature.
- Remove the fish from the marinade and pour the marinade. Grease the grill olive oil and fry the fillet until it decays into fiber, about 4 minutes. from each side. Put the fish on a plate.
- Lubricate the pits on both sides with olive oil and fry on grill for 30 sec. from each side. Cut the pits in half so that they are in the shape of a crescent.
- Cut the fish into 4 pieces. If using, roll up the sheet salad and place in each pita with a piece of fish. From above put 1/2 tbsp. cucumber orange salsa and Serve. Homemade seasoning for grill: Fold everything mix the ingredients in a bowl. The remaining mixture can use another time. Marinade: In a medium-sized bowl mix all the ingredients. Cucumber Pineapple Salsa: B medium-sized bowl fold all the ingredients and well mix.
