Grilled Yellowtail Tuna and Pineapple Salsa

Submitted by JMac11116

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

 

• Ready In: 20mins
• Ingredients: 9
• 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.

Reviews

[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.