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Jamaican Jerk Grilled Halibut With Pico De Gallo

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 Hrs

Cook Time

15 Min

Pellets

Alder

Ingredients

Number of People Serving

4

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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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