Serves 4
45 min
Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa
Recipe GLPR8543daf61f4fef
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.
