Grilled Yellowtail Tuna and Pineapple Salsa

This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro.

• Ready In: 20 mins
• Serves: 2

Ingredients

• for the yellowtail tuna

• 2 -7  ounces  portions fresh  yellowtail fish fillets
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon  fresh cracked black pepper

• For the Salsa

• 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.