Jamaican Jerk Grilled Halibut With Pico De Gallo
By Traeger Kitchen
Capture the island flavor by marinating Halibut in spicy Jamaican Jerk. Your taste buds will sail away with heaps of flavorful Pico de Gallo.
Prep Time
2 Hours
Cook Time
15 Minutes
Pellets
Alder
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
Step
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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