- Fresh cut of halibut (or other firm, white fish)
- 1 large pineapple
- Fresh basil
- Salt and pepper
- Fresh line juice
- Vegetable or coconut oil
Start by seasoning the fish to taste with salt, pepper and some fresh lime juice. Cut the pineapple horizontally into 1/2-inch thick rounds, un-cored. These will be the grilling planks for your seafood. The pineapple pairs perfectly with halibut, hold everything together and serves as a delicious part of the meal.
Prepare the fire with Cowboy all-natural Lump Charcoal. Once the flames die down and the coals glow orange, place the grate back on top of the grill. When the grate is hot, rub some of the vegetable or coconut oil on it to prevent sticking.
Place the pineapple planks topped with halibut directly over the lump coals to caramelize the natural sugars in the fruit. Place the lid on the grill to circulate the heat and cook the fish. This will take about 10-15 minutes (the pineapple will appear slightly browned). The moisture in the pineapple helps to steam the fish.
Note: If left on the grill too long, the pineapple planks will begin to lose structure. Every cooking experience is different, so keep a close eye on the pineapple and fish to ensure it's done to your liking.
When ready, remove the fish and pineapple from the grill, garnish with fresh basil and serve.