This elegant and incredibly simple dish uses almost everything pieces of pineapple with perch or snapper fillet. Pineapple Peel protects fish from direct fire: it will not burn out and preserve juiciness. And with the pulp of pineapple, a wonderful salsa full of flavors is prepared island cuisine. Serving fish on pineapple “boards” is fun and spectacular. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fillet of sea bass or snapper without skin (170 gr. Each)
- 1 ripe pineapple
- 1 slice peeled ginger (5 cm.)
- 1/2 tbsp. coarsely chopped cilantro
- 2 tbsp. l vegetable oil, plus for lubrication
- 2 ripe plum-like tomatoes, peeled and chopped cubes
- 1 small orange bell pepper, finely chopped
- 1 medium jalapenos, chopped
- 1 lime juice
- 1/2 small red onion, finely chopped
- 2 tbsp. l soy sauce
- 1 tbsp. l honey
Recipes with similar ingredients: red snapper, tomatoes plum, jalapeno peppers, ginger root, sweet peppers, lime juice, red onion, soy sauce, honey, cilantro
Recipe preparation:
- Light the grill to a moderate high heat. Cut and discard the top of the pineapple. Trim the sides to get 4 flat “boards”. Pineapple pulp cut into small cubes (remove core) and place in a medium bowl.
- Finely grate ginger and add half to a bowl of pineapple; set aside the rest. Add cilantro to the pulp of pineapple, butter, tomatoes, bell peppers, jalapenos, onions and lime juice. Season 1/4 tsp salt, mix and refrigerate until cook the fish.
- In a small bowl, mix soy sauce with honey and remaining ginger. Lubricate the fish with oil and lightly sprinkle with salt. Top part “boards” of pineapple (on the pulp side) lightly grease with a mixture of soy sauce, put the fish fillet on top. Lubricate the fish on top the remaining soy mixture, wrapping more if necessary thin portion of the filet for yourself to fit the size of the pineapple.
- Place the “boards” on the grill, cover and fry 15-20 min until the fish is ready. Serve fish on pineapple by adding on top some salsa. Serve the remaining salsa in a separate bowl. or save for use with chips.
