Pineapple Beer Glazed Halibut

December 19, 2012
Author Notes

Grilled fish with a deed flavorful sauce and glaze. —Greg Fontenot

  • Serves 4
  • 4 (4 to 6 oz. each) Halibut steaks
  • 1 onion
  • 2 mangos
  • 1/2 cup pineapple jam
  • 1 cup Bock beer
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon griund allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
In This Recipe
  1. Soak 4 bamboo skewers in water.
  2. Cut halibut, onion and mango into bite sized pieces and place on skewers alternating between the three ingredients.
  3. Mix remaining ingredients in a saucepan and cook until reduced and thickened. Divide sauce into two bowls.
  4. Prepare grill for high heat grilling.
  5. Place skewers on oiled grill and brush with glaze. Cook on the first side for 5 minutes. Turn, brush with additional glaze and cook 4 minutes or until the fish pulls apart in big flakes.
  6. Serve grilled skewers with reserved glaze drizzled over the each skewer.

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