Grilled Yellowtail Tuna and Pineapple Salsa

Total Time
20mins
Prep
15 mins
Cook
5 mins

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

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Ingredients

Nutrition
  • for the yellowtail tuna

  • 2 -7 ounces portions fresh yellowtail fish fillets
  • 12 teaspoon kosher salt
  • 14 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
  • 14 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.
Most Helpful

5 5

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.