Grilled Yellowtail Tuna and Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro. Ingredients:
2 -7 ounces portions fresh yellowtail fish fillets |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh cracked black pepper |
1 whole pineapple, peeled, sliced into 1/4 inch slices, and diced |
1 small red onion, peeled, sliced 1 inch thick, grilled, and diced |
1 red bell pepper, diced |
1 jalapeno pepper, diced |
1/4 cup chopped cilantro |
salt & pepper |
Directions:
1. Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
2. Salsa can be made 1-2 hours in advance, no need to chill.
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