Grilled Yellowtail Tuna and Pineapple Salsa

By ghudsontx

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

Ingredients

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

Details

Servings 1
Preparation time 15mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

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.