Pinapple Halibut with Bok Choy

pinapple halibut

It’s whats for dinner on my table tonight since pinapple was on sale at the grocery store this week. It is a SIMPLE, quick way to get a healthy dose of Omega 3s with greens.  Not to mention how it will satisfy that sweet tooth with a health dose of fresh pineapple.  No preservatives needed here!

If you have never tried Bok Choy, I challenge you to give it a go.  It has a very light crisp taste and is loaded with nutrients for your body.  Baby Bok Choy is the most tender and sweet, but large bok choy will have slightly more savory taste.  I even love to chop off the bottoms of the stalks and munch on them while I make the rest of the dish (taste like celery, but no strings).

Halibut with Spicy Pineapple Broth and Pineapple Cucumber Relish

  • Servings: 4
  • Difficulty: easy and quick

Recipe posted by foodieonboard modified by


 Halibut:  four 4-6 ounce halibut fillets, skin on

1 tablespoon coconut oil or olive oil

2 Thai red chili peppers (or 1 tsp dried crushed red chili peppers)

2 cups pineapple juice

6 baby bok choy, quartered

Pineapple Cucumber Relish (make ahead):

½ cup cucumber, seeded and diced

½ cup fresh pineapple, diced

3 tablespoons red bell pepper, diced

1 tablespoon each, fresh chives, mint and cilantro, finely chopped

1 tablespoon fresh lime juice

½ teaspoon lime zest

1 teaspoon Asian fish sauce

freshly ground black pepper, to taste


Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

In a large skillet, heat coconut oil over medium-high heat.

Liberally season halibut fillets with salt and pepper. Add the fillets to the frying pan and sear each side 3 – 4 minutes. Transfer to the prepared baking sheet, skinless side up.

Bake 10 – 12 minutes (depending on the thickness of the fish) or until the fillet flakes easily with a fork.

Slice chili pepper in half lengthwise. Place in a small saucepan with the pineapple juice and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally. Once at a boil, remove saucepan from the heat and strain. Pour the broth back into the pot.

Place the baby bok choy in the saucepan with the pineapple broth and allow it to wilt for a few minutes.

To serve, ladle ½ cup pineapple broth into the bottom of each serving bowl. Divide bok choy among the bowls and top each one with a piece of the halibut.

Spoon some Pineapple Cucumber Relish over top and serve immediately.

To make Pineapple Cucumber Relish, simply stir all ingredients together in a small bowl and place in refrigerator until ready to use.

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