jamaican jerk grilled halibut with pico de gallo


  • 4 Halibut Steaks (6 oz. ea. 1" thick)

  • 1/2 Cup Fresh Squeezed Orange Juice

  • 1/4 Cup pineapple juice

  • 1/4 Cup Rum

  • 1 Tablespoon Jamaican Jerk Rub

  • 1 Tablespoon brown sugar

  • 1/4 Cup vegetable oil

  • 1 Red or Yellow Tomato, diced




Rinse halibut steaks under cold running water. Place in a shallow glass baking dish or resealable plastic bag large enough to hold the fish in a single layer.


Marinade: In a mixing bowl, combine orange juice, pineapple juice, rum, Jamaican Jerk Rub and brown sugar. Slowly whisk in vegetable oil.


Pour mixture evenly over fish, turning 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).


Pico de Gallo: In a mixing bowl, combine tomato, onion, jalapeno, garlic, cilantro, and lime juice. Add salt, additional lime juice and jalapeno to taste.

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