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Crisco's® Grilled Fish w/Pineapple Salsa




Source of Recipe


Family Time


Recipe Introduction


Try pineapple as the base for salsa. You will discover it makes for a wonderful topping for fish or chicken.

Prep Time 15 minutes

Cooking Time 35 minutes

Serves 4




List of Ingredients




Crisco's® Grilled Fish w/Pineapple Salsa


1 can (20 ounces) pineapple tidbits, packed in juice, drained (or 1-1/2 cups chopped fresh pineapple)
1/4 cup chopped pimento, drained
1/4 cup finely chopped red onion or scallion
1 small jalapeno pepper, seeds and ribs removed, and finely chopped
1/4 cup CRISCO Oil, divided
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper, divided
1 1/2 pounds firm-fleshed fish fillets, such as salmon, flounder or halibut













Recipe



Combine pineapple, pimento, red onion, jalapeño, 2 tablespoons Crisco Oil, vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered.
Prepare grill or heat broiler.
Rinse fish. Pat dry. Brush with remaining 2 tablespoons Crisco Oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Grill or broil fish 3 minutes. Turn gently with spatula. Grill 3 minutes or until fish flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.) Remove from grill. Top with salsa. Serve immediately.

Note: The salsa can be made up to 1 day in advance and refrigerated, tightly covered. Boneless skinless chicken breasts, turkey cutlets or thin boneless pork chops can be substituted for fish.