Grilled halibut with tropical salsa and arugula salad

Pair with Small Block Series Grüner Veltliner

Yield: 4 servings

Ingredients

1 ripe pineapple- grilled

2 ripe mango

1 cucumber- small, diced

½ bunch cilantro- chopped

1 red onion- small, diced

1 tablespoon chili flakes

2 limes, juiced

Salt to taste

1 piece of Halibut, or similar white fish, per person

Arugula

Olive Oil

Method

For Salsa:

• Remove rind of pineapple, slice pineapple into 3/4” rounds

• Grill on hot grill or cast iron pan for 2 minutes each side, then dice into medium size cubes

• Peel mango, carefully slice the fruit off seed, dice into medium size cubes

• Peel and deseed cucumber, dice into medium size cubes • Peel red onion, dice into small cubes, rinse with cool water

• Clean, remove stem, and chop cilantro

• Pull all items: pineapple, mango, cucumber, red onion, and cilantro into a bowl; add lime juice, salt and chili flakes; toss and let sit in bowl

For Fish:

• Heat your grill, or cast iron pan, place fish top side down

• Cook for 6-8 minutes for a medium piece of fish, adjust depending on thickness of fish

Serve tropical salsa over grilled fish and garnish with arugula tossed in olive oil and lime juice

Please note our Visitor Center will open at 11:15 am on Friday, May 17th. Thank you.
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