Ingredients
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-
2 - 7
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1/2
-
1/4
-
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Grilled Yellowtail Tuna and Pineapple Salsa, This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin’s American Bistro , 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
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Steps
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1
Done
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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. |
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2
Done
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Salsa Can Be Made 1-2 Hours in Advance, No Need to Chill. |
