Grilled halibut with tropical salsa and arugula salad

Pair with Small Block Series Grüner Veltliner

Yield: 4 servings


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


Olive Oil


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

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