Steps

• Step 1

  Rinse halibut steaks under cold running water. Place in a shallow glass baking dish or resealable plastic bag large enough to hold the fish in a single layer.

  Ingredients

  • 4  (6 oz) halibut steaks, 1 inch thick

• Step 2

  For the Marinade: In a mixing bowl, combine orange juice, pineapple juice, rum, Jamaican jerk seasoning and brown sugar. Slowly whisk in vegetable oil. Pour mixture evenly over fish, turning fish to coat both sides. Cover and refrigerate for no more than 2 hours (any longer and the acids in the marinade will begin to "cook" the fish).

  Ingredients

  • 1/2 Cup fresh squeezed orange juice

  • 1/4 Cup pineapple juice

  • 1/4 Cup rum

  • 1 Tablespoon Jamaican jerk seasoning

  • 1 Tablespoon brown sugar

  • 1/4 Cup vegetable oil

• Step 3

  For the Pico de Gallo: In a mixing bowl, combine tomato, onion, jalapeño, garlic, cilantro and lime juice. Add salt, additional lime juice and jalapeño to taste.

  Ingredients

  • 1  large red or yellow tomato, cored and diced

  • 1  sweet onion, diced

  •  1/2 - 1 fresh jalapeño pepper, seeded and diced

  • 1 Clove garlic, minced

  • 1/4 Cup Fresh cilantro leaves

  • 1/2  lime, juiced

  • To Taste Salt

• Step 4

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed, for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 5

  Generously oil grill grate with vegetable oil so fish doesn’t stick. Remove fish steaks from marinade and lightly pat dry with paper towels. Dust steaks on both sides with more Jamaican jerk seasoning. Arrange steaks on an angle on the grill grate. Grill for 6 to 8 minutes. Turn fish with a spatula and continue to cook until fish flakes easily with a fork, about 6 minutes more.

  00:14

  500 ˚F / 260 ˚C

• Step 6

  Remove from grill and serve with the pico de gallo. Enjoy!