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Jamaican Jerk Grilled Halibut With Pico De Gallo

Traeger Kitchen


Jamaican Jerk Grilled Halibut With Pico De Gallo

Prep Time

2

Hours

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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What's this?

Capture the island flavor by marinating Halibut in spicy Jamaican Jerk. Your taste buds will sail away with heaps of flavorful Pico de Gallo.

Ingredients

  • 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

Steps

  • 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.