Recipe from Polly Judd
1 tbls lime zest
2 tbls fresh lime juice
2 tbls light brown sugar, divided
2 tbls ginger root, grated; divided
1 tsp table salt
1/4 tsp cayenne pepper
1 1/4 lbs halibut fillets (4 6-oz fillets) cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)
1. Coat grill with cooking spray. Preheat grill.
2. Place zest, lime juice, 1 tbls brown sugar, 1 tbls ginger, salt and cayenne pepper in a ziplock bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.
3. Meanwhile, in a second ziplock bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.
4. Grill pineapple unti heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
5. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.
