1 tablespoon lime zest
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
2 tablespoons ginger root, grated
1 teaspoon table salt
1/4 teaspoon cayenne pepper
1 1/4 pounds halibut fillets, 4 (6 ounce) fillets, cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch
thick spears (about 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 zip-top plastic bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.
Meanwhile, in a second plastic bag, place remaining brown sugar and 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 pineapple per serving.
4 WW points