Yields
6 servings
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ingredients
Pineapple Tomatilla Salsa
1
cup Fresh ripe pineapple, medium dice
¾
cup tomatillo
3
Tbsp fresh cilantro leaves chopped
¼
cup fresh limejuice
¼
cup red onion finely diced
3
Tbsp sliced green onion
½
cup medium diced red pepper
½
jalapeno, seeded and chopped fine
3
Tbsp olive oil
Salt and pepper to taste
Fish
6 7
oz Mahi-Mahi fillets
2
Tbsp olive oil
Salt and pepper to taste
Juice of two sweet oranges
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directions
Step 1
Combine all salsa ingredients in a medium bowl. Mix until all ingredients are distributed evenly.
Season to taste with salt and pepper and set aside (this will keep in the fridge for 48 hours).
Step 2
Preheat barbeque to moderate high heat 475°F (245°C). Oil grill to prevent sticking.
Step 3
Drizzle olive oil on both sides of the fish and season with salt and pepper.
Step 4
Place fish on the grill and cook for 3 minutes per side or until nice char marks are achieved.
Step 5
Remove the fish and drizzle with fresh orange juice.
Serve immediately with room temperature salsa.