main meals

Ingredients

	1 spray(s) cooking spray
	1 Tbsp lime zest
	2 Tbsp fresh lime juice
	2 Tbsp unpacked light brown sugar, divided
	2 Tbsp ginger root, fresh, grated, divided
	1 tsp table salt
	1/4 tsp cayenne pepper
	1 1/4 pound(s) halibut fillet(s), four 6 oz fillets cut 1/2-inch-thick each
	1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)

Instructions

• 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; seal bag and shake to combine. Add fish to bag. Reseal, shake again, place bag on a plate and allow to marinate at room temperature for 20 minutes, turning once.
  
  
• Meanwhile, in a second plastic bag, place remaining tablespoon each of brown sugar and ginger, and pineapple. Seal bag and allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish bag.
  
  
• Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
  
  
• Cook fish over direct heat, brushing with marinade, 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.