Hawaiian-style Grilled Red Snapper with Pineapple Salsa

Ingredients

In this adaptation from the original Mexican cuisine, the Red Snapper is prepared in a Hawaiian style, incorporating the flavors and ingredients commonly found in Hawaiian cuisine. The original Mexican dish may have used different spices and cooking techniques, but this Hawaiian version embraces the tropical flavors of the islands, particularly with the addition of pineapple salsa. We alse have the original recipe for Red Snapper a la Santa Barbara, so you can check it out.

• 4 red snapper fillets (about 6 ounces each) 4 red snapper fillets (about 6 ounces each)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• For the Pineapple Salsa: For the Pineapple Salsa:
• 1 cup diced fresh pineapple 1 cup diced fresh 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
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• Salt and pepper, to taste Salt and pepper, 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.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, whisk together the soy sauce, lime juice, honey, grated ginger, minced garlic, sesame oil, chili flakes, salt, and pepper.
3. 3.
   Place the red snapper fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
4. 4.
   Meanwhile, prepare the pineapple salsa by combining the diced pineapple, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
5. 5.
   Remove the red snapper fillets from the marinade and discard the excess marinade.
6. 6.
   Place the fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Remove the grilled red snapper from the grill and serve hot, topped with the pineapple salsa.

Treat your ingredients with care...

• Red Snapper — Make sure to choose fresh and high-quality red snapper fillets for the best flavor and texture.
• Pineapple — Use ripe and sweet pineapple for the salsa to enhance its tropical taste.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the sodium content of the dish.
• Lime juice — Freshly squeezed lime juice will provide a vibrant citrus flavor to the marinade and salsa.
• Chili flakes — Adjust the amount of chili flakes according to your desired level of spiciness.

Tips & Tricks

• If you don't have access to a grill, you can also cook the red snapper fillets in a preheated oven at 400°F (200°C) for approximately 10-12 minutes.
• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.
• Feel free to customize the pineapple salsa by adding diced jalapenos or mango for an extra kick of heat or sweetness.
• Serve the grilled red snapper with steamed rice or a side of grilled vegetables for a complete meal.
• Leftover grilled red snapper can be used in tacos or salads for a delicious next-day meal.

Serving advice

Serve the Grilled Red Snapper with Pineapple Salsa hot, garnished with fresh cilantro leaves and lime wedges. Accompany it with a side of steamed rice or grilled vegetables to create a balanced and satisfying meal.

Presentation advice

Arrange the grilled red snapper fillets on a platter, placing a generous spoonful of pineapple salsa on top of each fillet. Garnish with fresh cilantro leaves and serve with lime wedges on the side. The vibrant colors of the fish and salsa will create an eye-catching presentation.