November 21st, 2024
Recipes
Grilled Fish with Pineapple Tomato Salsa
Valentina P
- Difficulty
•
- Time 25"
On a private island in French Polynesia, I had a lovely meal of freshly caught fish topped with a refreshing salsa of pineapple and tomato. This is my rendition of that memorable dish. It makes for a restaurant-worthy looking meal that's surprisingly simple to prepare.
How To MakeDiet Type: Paleo
Shopping List
-
Fish
- 4 (5 ounce) fish fillets, about 1 inch thick (sea bass, barramundi, tilapia, salmon)
- 4 tablespoons extra-virgin olive oil, divided
- salt and pepper, to taste Salsa
- 1 cup fresh pineapple, finely diced
- 1 cup roma tomatoes, finely diced (seeds removed)
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon jalapeño, chopped
- 1/2 tablespoon lime juice
- salt and pepper, to taste Toppings (Optional)
- 1/4 cup mango puree (Note 1)
- syrupy balsamic vinegar, to taste
- celery leaves, to taste
Instructions
- Step 1: Stir together all of the salsa ingredients in a bowl. Set aside.
- Step 2: Rub the fish fillets with 3 tablespoons of the oil and season generously with salt and pepper. Heat the remaining 1 tablespoon of oil in a frying pan over medium-high heat. Add the fish and cook for about 4 minutes per side, or until the fish flakes easily with a fork.
- Step 3: Plate each warm fillet and top with a small mound of the salsa. Add small dollops of the optional mango puree on the sides of the plate. Drizzle with the optional balsamic and top with the celery leaves.
- Serve: An extra drizzle of olive oil, and enjoy.
Recipe Notes
Note 1: To make a simple mango puree, peel and dice a ripe mango. Puree the mango flesh in a food processor or blender until smooth. The sweeter and juicier the mango, the better the puree will taste.
Nutrition
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Grilled Fish with Pineapple Tomato Salsa
PT25M 4 (5 ounce) fish fillets, about 1 inch thick (sea bass, barramundi, tilapia, salmon) 4 tablespoons extra-virgin olive oil, divided salt and pepper, to taste 1 cup fresh pineapple, finely diced 1 cup roma tomatoes, finely diced (seeds removed) 1 tablespoon fresh mint, chopped 1 tablespoon fresh cilantro, chopped 1/2 tablespoon extra-virgin olive oil 1/2 tablespoon jalapeño, chopped 1/2 tablespoon lime juice salt and pepper, to taste 1/4 cup mango puree (Note 1) syrupy balsamic vinegar, to taste celery leaves, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
