Recipe by JMac11116
This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro.
Top Review by highwonder
It was excellent, but the recipe for the salsa made a lot of salsa and I had a lot of extras. Make a lot of fish or be prepared to have salsa for later, that's what I did. I also got it in my head to add an extra jalapeno and it was very spicy so be careful, but tasty. Other than that, it was great.
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 See How It's Made
- 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.
- Salsa can be made 1-2 hours in advance, no need to chill.