1,3 Kg Greenland halibut fillet with skin (300-500g)
0,5 Kg pineapple
0,5 Kg cherry tomatoes
0,8 Kg green salad
100ml sunflower oil
1/2 bunch parsley
Defrost the halibut fillet and drain thoroughly.
Mix the lime, lemon and orange zest and juice with oil, salt/pepper and marinate the halibut with it.
Peel and slice the pineapple, coat with oil, season and roast on the grill.
Cut the cherry tomatoes into quarters, mix with the grilled, chopped pineapple, some oil, lime juice and the chopped parsley.
Cook the halibut in the grill on soaked wood for around 12 minutes.
Serve with the salsa and a fresh green salad.