GRILLED HALIBUT WITH PINEAPPLE SALSA
Source: Quick Cuisine by Dee Hobsbawn-Smith
Servings: 4

Many fruits do not work well with fish, but pineapple is a natural partner. This salsa is good with any ham- or pork-based dish, or with grilled swordfish, sea bass, salmon, or Arctic char. Basmati rice and grilled zucchini complete the plate.

FOR THE SALSA:
1/2 pineapple, peeled, cored, and chopped
1 granny smith apple, cored and grated
1 teaspoon grated fresh ginger
1/2 lemon, juice and zest
salt (to taste)
hot chill flakes (to taste)
FOR THE HALIBUT:
4 (5 oz each) halibut steaks
1 tablespoon canola oil
1 tablespoon grated fresh ginger
1/2 lemon, zest only
hot chili flakes (to taste)
1 tablespoon minced fresh thyme or chives

Combine the pineapple, apple, 1 teaspoon ginger, lemon juice and zest, salt, and hot chili flakes. Stir well, cover, and let stand to allow the flavors to blend.

Lightly oil the fish. Sprinkle it with the 1 tablespoon ginger, lemon zest, hot chili flakes, and thyme or chives.

Heat the grill to high and grill the fish, turning once.

Serve with the pineapple compote on the side.