Chili-Ginger Grilled Halibut with Fresh Pineapple Salsa


This was a meal that exceeded my expectations. I’m not sure why, because I typically love halibut but the salsa was surprisingly good as well. Very fresh and tropical tasting. I ended up using a whole pineapple, as I knew we’d eat the rest during the week but I think canned pineapple would work too. So, go ahead and use that if you have some.

For the glaze, I used my trusty bottle of Ginger People Chili-Ginger Sauce. Because I have some and because I like it a lot. You could certainly make your own chile-ginger glaze, I’m sure, so do that if you are so inclined. You could also use a different brand of bottled sauce or just use some olive oil, salt, pepper, garlic and a few red pepper flakes on the fish and grill it just like that! I’d even try rubbing it with a little fresh ginger before drizzling it with the oil. Really, the most important aspects of this meal are the halibut and the salsa.

Chili-Ginger Grilled Halibut with Fresh Pineapple Salsa
2 6-8 oz halibut fillets
1/3 cup chili-ginger sauce (or any of the above alternatives)
1 cup diced pineapple (if canned, drain well)
1 jalapeno pepper, diced finely
1/2 cup yellow pear tomatoes, halved (you could also use cherry tomatoes)
1/2 red onion, diced
1-2 garlic cloves, minced
juice of 1 lime
juice of 1/2 an orange
1 red bell pepper, diced finely
salt & pepper

Start with making the salsa. Combine the pineapple, tomatoes, jalapeno, onion, garlic, bell pepper and juices in a bowl. Taste and add salt and pepper as needed. Set aside.


You can either grill the fish outside or use a grill pan. I used a grill pan, as that is my way. We also only have a little, short outdoor grill that you have to crouch down to cook anything on it.

But I am digressing. Prepare the fish by giving it a little salt and pepper and then slather it with a little chili-ginger sauce or whatever you are using. Mine had skin on one side, so I placed it on the pan skin side up and let the top get some nice grill marks, over medium-high heat for about 3-4 minutes.


Then I flipped it over, turned the heat down to medium and let it cook for about 10-12 minutes. I had a lid on my pan for a few of those minutes. I let it cook until it was just barely opaque. I would err on the side of pulling it out of the pan a minute or so before you think it’s done, as carry-over heat will finish it off.


Remove from the pan and let it sit for a couple of minutes, tented with foil. Use this time to open a bottle of wine or dress a nice spinach salad.


Serve the fish topped with the salsa.


Eeek! I start a new job tomorrow. I’ve worked there before, so it shouldn’t be that weird of a first day but it’s still a big change from what I have been doing. It’s also sort of a “settling” job — I now know that I will probably never work at a museum or in the Arts or Cultural fields.

On the other hand, it’s double the salary of my last job so I think I’m okay with everything. It’s also at a government agency (not NPS…booo!) and I’m pretty sure it’ll be interesting and maybe even a little fun. Sure, I’m cataloging engineering documents and reports rather than Megiddo Pottery but we’ll get the new kitchen floor and my savings account will grow.

7 Replies to “Chili-Ginger Grilled Halibut with Fresh Pineapple Salsa”

  1. This does look just beyond yummy. Good luck with the job. It certainly sounds like you have the right attitude about it.

  2. The fish looks great! I have tried so many of the recipes you post because they come with easy to follow pics and instructions – Thanks for that! Good luck with the new job. I am sure you will have other opportunities in art related fields in the future if you don’t enjoy this job – but at least now you will have the new floor and savings.

  3. This looks like a wonderful salsa recipe. We love halibut here in coastal Humboldt county and I fix it often. This salsa will really kick it up. Thanks!
    And good luck with the new job!

  4. Amy: Thank and I’m glad you’ve made some of the recipes! Glad the multiple pictures help 🙂 And, thanks for the job encouragment!
    Christine: Thanks! And Thanks! 🙂

  5. The halibut looks beautiful and delicious! What brand chili-ginger sauce did you use?

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