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
RecipePreparation
- 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.
- Put achiote paste and lime juice into a blender and process until smooth.
- 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.)
- 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.
- 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.
- Garnish with the lime wedges. Serve with the salsa.
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We support the fight against underage drinking and drunk driving. To learn more visit www.responsibility.org Please enjoy responsibly.
Drink Responsibly. Constellation Brands, Chicago, USA | Brewed in Mexico.
Our Privacy Notice and Website User Agreement have changed. By using this website, you agree to the Privacy Notice and Website User Agreement.