Grilled Halibutwith Achiote and Grilled Pineapple

Halibut is easy to grill and lends itself to almost any flavor. The achiote and pineapple work beautifully together to create that great summer taste.

  • Serves
    4 PEOPLE
  • prep
    25 MIN
    17 MIN
  • Skill

Ingredients List

  • 1 package (3.5 ounces) achiote paste, such as El Yucateco brand
  • ⅓ cup fresh lime juice 
  • 4 fresh halibut fillets, each about 6 ounces
  • 1 medium-size red onion, thickly sliced
  • 1 small ripe pineapple, peeled, center core removed, cut into ¾-inch thick slices
  • Vegetable or olive oil
  • Salt
  • 1 or 2 limes, cut into wedges
  • 1 or 2 cups Roasted Tomato Salsa


  1. Light a charcoal fire and let the coals burn until they are covered with gray ash. Position the grill grate and let it heat for a couple of minutes.
  2. Put achiote paste and lime juice into a blender and process until smooth.
  3. Put fish into a baking dish and smear on both sides with the achiote mixture, using about 2 tablespoons total. (Save remaining achiote mixture for another meal. It will keep in the refrigerator for several days.)
  4. When the grill is hot, brush each slice of onion and pineapple with oil. Grill the slices until nicely grill-marked on each side, about 2 to 3 minutes total, 5 to 7 minutes for the onion. Remove to a platter.
  5. Season fish with salt, then spray lightly with oil. Place on the grill. Cook without turning until fish is nicely grill-marked on bottom, 3 to 4 minutes. Carefully flip fish onto a cooler portion of the grill. Continue grilling until fish gives slightly under the firm pressure of a finger, about 3 minutes more. Transfer to the platter with the pineapple and onion.
  6. Garnish with the lime wedges. Serve with the salsa.