The Atlanta Journal-Constitution
GRILLED PINEAPPLE MANGO HALIBUT
Halibut is a firm, white fish that cooks well on the grill. This recipe from Aubrey Lenyard of Aubsauce plays up the tropical flavors of his Fiery Pineapple Mango Aubsauce with a garnish of crushed pineapple, cilantro and citrus zest. The sauce is available at Lucy’s Market in Buckhead, Savi Provisions in Decatur and online at aubsauce.com. No Aubsauce at home? Substitute another fruity barbecue sauce.
4 (5- to 6-ounce) skinless halibut
fillets
2 tablespoons olive oil
Garlic powder and onion powder Salt and pepper
Vegetable oil, for oiling grill
1 cup fruity-hot barbecue sauce such as Fiery Pineapple Mango Aubsauce, plus more for serving 1/2 cup crushed pineapple, for garnish Chopped cilantro, for garnish Lemon and lime zest, for garnish
Heat gas or charcoal grill to 375 degrees. Or heat a cast-iron grill pan over medium heat.
Pat the fillets dry with a paper towel. Brush all sides with olive oil, then sprinkle generously with garlic powder, onion powder, salt and pepper.
Brush grill grates or grill pan with vegetable oil to prevent halibut from sticking.
Arrange fillets on grill or in grill pan. Close grill or cover pan and cook 5 minutes.
Uncover, turn halibut and brush with barbecue sauce.
Close grill or cover pan and cook until fillets reach an internal temperature of 145 degrees, which will take about 10 minutes total.
Pour remaining barbecue sauce, which can be served at room temperature, or warmed first if you prefer, on serving platter and arrange fillets on top.
Sprinkle with crushed pineapple, cilantro and lemon and lime zest. Serve with additional barbecue sauce, if desired.
Serves 4.
Per serving: 350 calories (percent of calories from fat, 32), 27 grams protein, 32 grams carbohydrates, 1 gram fiber, 12 grams total fat (2 grams saturated), 69 milligrams cholesterol, 825 milligrams sodium.
— Adapted from a recipe from Aubrey Lenyard.