jamaican jerk grilled halibut with pico de gallo
INGREDIENTS
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
PREPARATION
Steps
1
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.
2
Marinade: In a mixing bowl, combine orange juice, pineapple juice, rum, Jamaican Jerk Rub and brown sugar. Slowly whisk in vegetable oil.
3
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).
4
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.