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.

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