Roasted Coconut-Pineapple Halibut

Roasted Coconut-Pineapple Halibut

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 4
Roasting halibut, which is naturally low in fat, preserves its delicate flavor while sealing in its natural moisture. The coconut and pineapple infuses the halibut with a tropical flair, making it a natural to be served with a pineapple fruit salsa and a side of steamed rice tossed with shreds of coconut. Brought to you from The Fitness Kitchen by Shelly Sinton.


  • 4 (6 ounce) halibut fillets (about 1 inch thick)
  • Pinch of salt
  • Black pepper to taste
  • Marinade:
  • 1/2 cup soy sauce
  • 1 cup lite coconut milk (shake can before opening)
  • 1/2 cup pineapple juice*
  • 2 cloves garlic, crushed


  1. Marinade:
  2. In a small bowl, whisk together the ingredients for the marinade.
  3. Season fish with salt and pepper and place in a 9x13 glass (or non-reactive) baking dish.
  4. Pour marinade over fish, cover dish with plastic wrap and refrigerate for 1 to 2 hours.
  5. Preheat oven to 400 degrees F.
  6. Line a large rimmed baking sheet or jelly roll pan with foil and spray with nonstick cooking spray or wipe with vegetable oil.
  7. Remove fish and arrange on baking sheet keeping space in between fillets.
  8. Discard marinade.
  9. Roast for 10 minutes or until fish is opaque in center and just flakes when pressed with a fork.
  10. Be careful to not overcook.


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