Hawaiian Grilled Fish with Pineapple Salsa

Ingredients

In this adaptation from the original Italian dish, Missoltini, we have transformed the flavors to suit the tropical essence of Hawaiian cuisine. While Missoltini is traditionally made with salted and dried fish, we have replaced it with fresh fish for a lighter and more vibrant taste. Additionally, we have incorporated the use of pineapple, a staple fruit in Hawaiian cuisine, to add a touch of sweetness and acidity to the dish. We alse have the original recipe for Missoltini, so you can check it out.

• 4 fillets of fresh fish (such as mahi-mahi or snapper) 4 fillets of fresh fish (such as mahi-mahi or snapper)
• Juice of 2 lemons Juice of 2 lemons
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• Salt and pepper to taste Salt and pepper to taste
• 1 cup diced pineapple 1 cup diced pineapple
• 1/2 cup diced red bell pepper 1/2 cup diced red bell pepper
• 1/4 cup diced red onion 1/4 cup diced red onion
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• Juice of 1/2 lime Juice of 1/2 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lemon juice, lime juice, soy sauce, honey, grated ginger, minced garlic, salt, and pepper. Mix well.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Make sure the fish is well coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and discard the excess marinade.
5. 5.
   Grill the fish for about 4-5 minutes per side, or until cooked through and slightly charred.
6. 6.
   While the fish is grilling, prepare the pineapple salsa. In a separate bowl, combine the diced pineapple, red bell pepper, red onion, chopped cilantro, lime juice, and salt. Mix well.
7. 7.
   Once the fish is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled fish with a generous spoonful of pineapple salsa on top.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh, such as mahi-mahi or snapper, for the best results. Ensure the fish is properly cleaned and deboned before marinating.
• Pineapple — Select a ripe and sweet pineapple for the salsa. Remove the skin and core before dicing it into small pieces.

Tips & Tricks

• For a smoky flavor, grill the fish on a cedar plank.
• If you prefer a spicier salsa, add diced jalapenos or red chili flakes.
• Serve the dish with a side of steamed white rice or coconut rice for a complete meal.
• Experiment with different types of fish to find your favorite flavor combination.
• If you don't have access to a grill, you can also cook the fish in a hot skillet or bake it in the oven.

Serving advice

Serve the Grilled Fish with Pineapple Salsa as the main course of a Hawaiian-inspired meal. Garnish with fresh cilantro leaves and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the grilled fish fillets on a platter and spoon the vibrant pineapple salsa over the top. The colorful combination of the fish and salsa will create an eye-catching presentation.