Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa

Name: Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 ripe pineapple; 1 2-inch piece One 2-inch piece fresh ginger, peeled; 1/2 cup fresh cilantro, coarsely chopped; 2 tablespoons vegetable oil, plus more for brushing; 2 ripe plum tomatoes, seeded and diced; 1 small orange bell pepper, finely chopped; 1 medium jalapeño, chopped (seeded for less heat, if desired); 1 Juice of 1 lime; 1/2 small red onion, finely chopped; Kosher salt to taste; 2 tablespoons soy sauce; 1 tablespoon honey; 4 6-ounce fillets Four 6-ounce skinless bass or snapper fillets

Recipe GLPR8543daf61f4fef

Asian

Main Course

45 min

265 cal

Servings: 4

Grill

SNAP eligible

A vibrant tropical dish featuring delicate grilled fish fillets served atop caramelized pineapple planks and topped with a zesty, fresh pineapple salsa. The fish is brushed with a ginger-soy glaze that complements the sweet and spicy flavors of the accompaniments.

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Ingredients

1 ripe pineapple

1 2-inch piece One 2-inch piece fresh ginger, peeled

1/2 cup fresh cilantro, coarsely chopped

2 tablespoons vegetable oil, plus more for brushing

2 ripe plum tomatoes, seeded and diced

1 small orange bell pepper, finely chopped

1 medium jalapeño, chopped (seeded for less heat, if desired)

1 Juice of 1 lime

1/2 small red onion, finely chopped

Kosher salt to taste

2 tablespoons soy sauce

1 tablespoon honey

4 6-ounce fillets Four 6-ounce skinless bass or snapper fillets

Directions

Heat your grill to medium-high heat. Remove the crown from the pineapple and discard. Carefully cut away the sides to create 4 flat planks. Reserve the remaining pineapple flesh, remove and discard the woody core, and finely dice the remaining fruit into a medium bowl.
Using a fine grater, grate the peeled ginger. Add half the grated ginger to the bowl with the diced pineapple. Stir in the cilantro, 2 tablespoons vegetable oil, diced tomatoes, chopped bell pepper, jalapeño, lime juice, and red onion. Season with 1/4 teaspoon kosher salt, toss to combine, and set the salsa in the refrigerator.
In a small bowl, whisk together the soy sauce, honey, and remaining grated ginger. Lightly brush the fish fillets with vegetable oil on all sides and season sparingly with kosher salt. Brush the top surfaces of the pineapple planks with the soy-ginger glaze, then place one fish fillet on top of each plank. Brush the remaining glaze over the tops of the fillets, folding any thinner ends underneath as needed to fit evenly on the planks.
Place the pineapple planks with fish on the grill, cover, and cook for 15 to 20 minutes, until the fish is opaque throughout and flakes easily when tested with a fork (internal temperature should reach 145F). Transfer to a serving platter, top each fillet with a portion of the chilled pineapple salsa, and pass the remaining salsa on the side for additional servings.

Comments

Grocery List Plus Editorial Staff4.5

Pineapple, tomato, bell pepper, and jalapeño are all readily available year-round at any Charlotte chain, making ingredient sourcing frictionless; ginger and cilantro are standard produce at Harris Teeter, Food Lion, and Kroger. The fish and soy sauce are the only variables—quality matters here, and a real white fish (not tilapia) will run $12 to $16 per pound at premium counters, pushing cost per serving toward $6 to $8 depending on portion size and what else you add. The stated 45 minutes assumes the pineapple is already halved and gutted; add 10 minutes if you're starting from a whole fruit. This is a showstopper for a summer dinner party or weekend entertaining, but the pineapple plank setup and the need to manage both grill temperature and delicate fish fillets mean it demands focus and is not a background dish for a chaotic weeknight. Leftovers are tricky—the salsa keeps fine, but grilled fish is best same-night, and reheated flesh goes stringy.