Mike's Backyard BBQ - Jerk Fish with Grilled Pineapple Salsa

10:22 AM, Apr 23, 2014   |    comments
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This week, Jeff Scott from Bloomington is grilling up Jerk Fish with Grilled Pineapple Salsa.  Check out his recipe below.

Jerk Fish with Grilled Pineapple Salsa

4 6 oz. Fish Fillets (firm fish such as Tilapia or Swordfish)
Juice from a half of lime
1-2 tsp Jerk Seasoning - recommend Walkerswood Jerk Seasoning
3 T. Vegetable oil - divided

Rinse the fish and pat dry. Place fish in shallow dish. In small bowl, combine jerk seasoning, 1 tsp. oil and lime juice. Spread over fish then cover dish with cling film. Chill in refrigerator for 30 minutes up to 2 hours. Remove dish 10-15 minutes prior to cooking.

Heat grill to med/high heat. Lightly oil the grate using a paper towel so fish does not stick. Cook fish 3-4 minutes over direct heat, depending on thickness of fish. Turn fish and cook for 3 minutes. Fish is done when it flakes with a fork.

*COOK'S TIP* If seasoning is too hot or spicy, add ½ tsp brown sugar or more to bring down the heat.

Grilled Pineapple Salsa
3 Tablespoons Fresh Lime Juice
1 Pineapple, peeled, cored and cut crosswise into ½ inch slices
¼ cup Chopped Red Onion
1 Jalapeno Pepper, seeded and minced
2 Tablespoons Diced Red Pepper
2 Tablespoons Finely Chopped Fresh Cilantro
Olive oil
Kosher Salt
Method

Drizzle or brush pineapple with olive oil then sprinkle lightly with kosher salt on both sides. Place pineapple on grill over direct heat. Grill for 5-8 minutes then turn over, let cook for another 5 minutes or until pineapple is nicely caramelized and soft.
Remove pineapple and let it rest for 5-10 minutes. Dice into bite size pieces.

In a large bowl, combine remaining ingredients and mix well. Serve with the jerked fish.

 

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