Ingredients with Measurements:
- 4 fish fillets (halibut, salmon, or tilapia)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pineapple, peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush fish fillets with olive oil and season with salt and pepper.
3. Grill fish for 3-4 minutes per side or until cooked through.
4. In a medium bowl, combine pineapple, red bell pepper, red onion, jalapeño pepper, cilantro, and lime juice.
5. Season with salt and pepper to taste.
6. Serve grilled fish with pineapple salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Pineapple: Mango or papaya
- Red bell pepper: Yellow or orange bell pepper
- Jalapeño pepper: Serrano pepper or red pepper flakes
- Cilantro: Parsley or basil
- Lime juice: Lemon juice or orange juice
Variations:
- Use different types of fish such as swordfish or mahi-mahi.
- Add avocado to the pineapple salsa.
- Serve with a side of rice or quinoa.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish.
- Use a fish spatula to flip the fish fillets.
- Let the fish rest for a few minutes before serving.
Storage instructions:
- Store leftover fish and pineapple salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat fish in the microwave or oven until heated through.
- Serve pineapple salsa cold.
Presentation ideas:
- Serve grilled fish on a bed of greens.
- Garnish with additional cilantro or lime wedges.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Beer such as a light lager or wheat beer
Suggested side dishes:
- Rice or quinoa
- Grilled vegetables such as zucchini or asparagus
Troubleshooting advice:
- If the fish sticks to the grill, it may not be hot enough or the fish may not be oiled enough.
- If the pineapple salsa is too spicy, add more diced pineapple to balance out the heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Grilled fish with pineapple salsa is a popular dish in many Latin American and Caribbean cuisines.
Flavor profiles:
- Sweet and tangy pineapple salsa pairs well with the savory grilled fish.
Serving suggestions:
- Serve with a side of rice or quinoa and grilled vegetables for a complete meal.
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