GRILLED YELLOWTAIL TUNA AND PINEAPPLE SALSA

Grilled Yellowtail Tuna and Pineapple Salsa image

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

Provided by JMac11116

Categories Weeknight

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

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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

Steps:

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.
Salsa can be made 1-2 hours in advance, no need to chill.

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