PINEAPPLE-WRAPPED HALIBUT

Serves: 2 ATCO Blue Flame Kitchen, 2016 From the Grill cookbook 2 tbsp (30 mL) fresh lime juice 1 tbsp (15 mL) extra-virgin olive oil 1 tbsp (15 mL) finely chopped seeded jalapeno pepper 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) grated lime peel ½ tsp (2.5 mL) grated fresh ginger 2 thawed sushi-grade halibut fillets (about 5 oz./142 g each) 1 fresh pineapple, ends removed Pinch salt Pinch freshly ground pepper

1. To prepare marinade, combine lime juice, oil, jalapeno pepper, soy sauce, lime peel and ginger in a large heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand for 30 minutes.

2. Meanwhile, soak four 12-inch (30.5-cm) pieces of butcher’s twine in hot water for 30 minutes; set aside.

3. Using a sharp knife and cutting top to bottom, cut long strips of peel about 3½ inches (9 cm) wide from pineapple; reserve pineapple for another use. There should be 4 strips; set aside.

4. Remove halibut from marinade; discard marinade. Sprinkle halibut with salt and pepper.

5. Place each halibut filet on a pineapple strip. Cover fillets with remaining pineapple strips. Tie pineapple strips and halibut together with butcher’s twine, forming bundles.

Place bundles on barbecue grid on natural gas barbecue. With lid down, cook halibut over medium-high heat until a meat thermometer registers 135 F (57 C), about 5-6 minutes per side. Remove from heat.

7. Cut and discard butcher’s twine; discard pineapple strips. Serve halibut immediately. Do not keep leftover halibut.

Cook’s note: Secure halibut between pineapple strips immediately before cooking as pineapple contains an enzyme that can over-tenderize meat if left to stand. (For additional guidance on how to make Pineapple-Wrapped Halibut, visit our YouTube channel at youtube.com/TheBlueFlameKitchen)