Grilled Halibut with Pineapple1 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. Serves 4. 4 WW points |