GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
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
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.
GRILLED FISH TOSTADAS WITH PINEAPPLE-JíCAMA SALSA
Enjoy a taste of the islands with these healthful, low-fat tostadas.
Time 25m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.
- Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve.
GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
GRILLED TILAPIA WITH PINEAPPLE SALSA
A Pampered Chef recipe that utilizes packaged taco seasoning for the fish and a simple pineapple salsa or pico de gallo. You could substitute any other fish that holds together well when grilling.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill pan over medium-high heat 5 minutes. As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside. While pineapple cooks, chop onion and cut pepper in half lengthwise -- remove and discard seeds. Chop chile and cilantro. Combine onion, pepper, cilantro and salt in a small bowl. Zest the lime to measure 1 teaspoons zest and juice lime to measure 1 tablespoons juice. Add both to onion mixture; mix well.
- Whisk taco seasoning mix and oil in a bowl. Add tilapia; turn to coat. Place two tilapia fillets on grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
- As tilapia cooks, chop pineapple and add to onion mixture; mix well. Top tilapia with pineapple salsa.
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- Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.
- Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve.
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