Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa
This elegant yet incredibly easy preparation uses almost all parts of a pineapple to create tasty bass or snapper fillets. The pineapple’s peel acts as a buffer against the grill’s direct heat, preventing overcooking and keeping the fish moist, while its flesh becomes a flavorful salsa that evokes island vibes. Serving the fish right on the pineapple “planks” adds a dramatic, fun touch to the plating.
Level: EasyTotal: 45 minActive: 25 minYield: 4 servings
Directions
Preheat a grill to medium-high heat. Cut the top off the pineapple and discard it. Slice the sides to create 4 flat planks. Finely dice the pineapple flesh (discard the core) and transfer it to a medium bowl.
Grate the ginger finely, adding half to the bowl with the pineapple (reserve the rest). Stir in cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice, and onion. Season with 1/4 teaspoon of salt, toss well, and refrigerate while preparing the fish.
In a small bowl, mix soy sauce, honey, and the remaining ginger. Brush the fish with oil and sprinkle lightly with salt. Coat the flesh side of the pineapple planks with some of the soy sauce mixture, then place the fish fillets on top. Brush the remaining mixture onto the fillets, folding the thinner edges under if needed to fit the planks.
Place the pineapple planks on the grill, cover, and cook until the fish is just done (15–20 minutes). Serve the fish on the planks, topped with a portion of the salsa. Serve the remaining salsa on the side or save it for chips.
Categories
Salsa
Fruit
Pineapples
Fish
Main Dish
Summer
Grilling
