Yield: 4 servings
- Serving cooking spray: 1 Each
- Lime zest: 1 Tablespoons
- Fresh lime juice: 2 Tablespoons
- Light brown sugar: 2 Tablespoons
- Ginger root, grated: 2 Tablespoons
- Salt: 1 Teaspoons
- Cayenne pepper: 1/4 Teaspoons
- Halibut fillets, four 6 oz fillets cut 1/2-inch-thick each: 1 1/4 Pounds
- medium pineapple, cut lengthwise into 1/2-inch-thick spears: 2 Cups
Coat grill with cooking spray. Preheat grill.
Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a resealable plastic bag; shake to combine and add fish to bag. Reseal, place on a plate and allow to marinate at room temperature for 20 minutes, turning once.
Meanwhile, in a second plastic bag, place remaining brown sugar, remaining ginger and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.
Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple. Yields about 1 fillet plus 1/2 cup of pineapple per serving.