Also see Chili-Rubbed Salmon Steaks and Basa française, other recipes found in ShopRite in 2004.
“King of the flatfishes, halibut is an excellent source of vitamin B12 and a good source of niacin, which keeps your body building red blood cells. Halibut is both mild and lean.
½ cup molasses
2 tablespoons minced fresh ginger root
¼ cup rice wine vinegar
1 teaspoon salt
¼ to ½ teaspoon ground red pepper
4 halibut fillets, 6 ounces each
½ fresh pineapple, cored and sliced into rings
Whisk together molasses, ginger, vinegar, salt, and red pepper in a small bowl until blended. Set aside ¼ cup of this mixture.
Brush fish and pineapple on both sides with remaining molasses mixture. Cover and chill 30 min. Drain fish, discarding marinade
Coat grill with cooking spray. Grill fish and pineapple over medium-high heat 5 – 7 min. on each side, brushing occasionally with reserved molasses mixture, or just until fish is opaque in the center. Serve fish with pineapple. Serves 4.
Recipe note: if you’re pressed for time, purchase pre-cored and sliced fresh pineapple in the fresh produce section. Also, flounder may be substituted for halibut.”
The comments about halibut above, I have quoted from the recipe card we picked up in the fish department in 2004, along with recipes for Basa française, and Chili-Rubbed Salmon Steaks.