Fish Fillets With Pineapple Jalapeno Salsa Recipes

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GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA



Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa image

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeno, chopped (seeded, for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

Steps:

  • Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
  • Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
  • Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
  • Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

FISH FILLETS WITH PINEAPPLE-JALAPEñO SALSA



Fish Fillets With Pineapple-Jalapeño Salsa image

Make and share this Fish Fillets With Pineapple-Jalapeño Salsa recipe from Food.com.

Provided by Lavender Lynn

Categories     Caribbean

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 small ripe pineapple
1/4 cup scallion, minced
3 tablespoons cilantro, chopped fresh
3 tablespoons lime juice
2 tablespoons jalapeno peppers, minced fresh (about 1 large)
1 tablespoon canola oil
1/4 teaspoon salt
fresh ground pepper
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, to taste
1 lb tilapia fillet, cut into 4 portions (haddock or other white fish fillets)
1 tablespoon olive oil, extra-virgin

Steps:

  • To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
  • To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  • Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

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