Grilled Fish with Warm Pineapple Salsa

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  • 4 (6 ounce) fillets of firm-flesh fish, like opah, halibut or salmon
  • Salt and pepper to taste
  • Canola oil – enough to rub on surface of fish
  • For the salsa:
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1-2 jalapenos minced
  • 1 cup diced pineapple
  • 1/2 red bell pepper, finely chopped
  • Juice and zest of 1 lime
  • 1 tablespoon honey, or to taste
  • 3 tablespoons chopped cilantro


To make the salsa, heat a saucepan over medium-high heat. Add butter and heat until bubbly. Add garlic and jalapeno and sauté for two minutes or until fragrant. Add pineapple and sauté another two minutes. Add red pepper, lime and honey. Simmer for one minute to blend flavors. Sprinkle with cilantro and salt to taste. Set aside. To cook the fish, preheat your grill. Mix together salt, pepper and oil and rub all over the surface of the fish. Cook fish about 10 minutes per inch or until cooked through. Top with pineapple and serve.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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