Citrus Grilled Halibut with Cucumber Pineapple Sals

Name: Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thickly cut halibut fillet; 2 teaspoons sea salt; 2 teaspoons coarse black pepper; 1 tablespoon Homemade Grill Seasoning, recipe follows; Citrus Marinade, recipe follows; Olive oil; 2 whole-wheat pitas; Red leaf lettuce, optional; 2 cups Cucumber-Pineapple Salsa, recipe follows; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon crushed red pepper flakes; 1 tablespoon dried parsley; 1 tablespoon freshly ground black pepper; 1 tablespoon seasoning salt; 2 cloves garlic, minced; 2 tablespoons minced red onion; 1 tablespoon Dijon mustard; 2 tablespoons extra-virgin olive oil; Splash white wine; 1/2 lemon, zested and juiced; 1/2 lime, zested and juiced; 1/2 orange, zested and juiced; Salt and freshly ground black pepper; 2 cloves garlic, minced; 1 teaspoon fresh minced ginger; 1/4 cup chopped scallions; 1 cup chopped cucumber; 1 cup chopped fresh pineapple; 2 to 3 tablespoons extra-virgin olive oil

Servings: persons

1 pound thickly cut halibut fillet
2 teaspoons sea salt
2 teaspoons coarse black pepper
1 tablespoon Homemade Grill Seasoning, recipe follows
Citrus Marinade, recipe follows
Olive oil
2 whole-wheat pitas
Red leaf lettuce, optional
2 cups Cucumber-Pineapple Salsa, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon dried parsley
1 tablespoon freshly ground black pepper
1 tablespoon seasoning salt
2 cloves garlic, minced
2 tablespoons minced red onion
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
Splash white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped fresh pineapple
2 to 3 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons fresh chopped cilantro leaves
2 tablespoons fresh chopped mint leaves
Pinch salt
Pinch freshly ground black pepper

1
Season both sides of the halibut with salt, pepper and grill seasoning.
2
Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes.
3
Heat the grill to medium.
4
Remove halibut from the marinade and discard the marinade.
5
Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side.
6
Transfer the halibut to a platter.
7
Brush both sides of the pitas with olive oil and grill for 30 seconds on each side.
8
Cut the pockets in half so they are the shape of half moons.
9
Divide the halibut into 4 pieces.
10
Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut.
11
Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
12
Add the ingredients to a bowl and stir to combine.
13
Reserve remaining mixture for another day!
14
Combine all ingredients in a medium bowl and whisk to combine.
15
In a medium bowl add all the ingredients and combine well.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1 pound thickly cut halibut fillet, 2 teaspoons sea salt, 2 teaspoons coarse black pepper, 1 tablespoon Homemade Grill Seasoning, recipe follows, and more.

Yes, Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions