Grouper with Pineapple Salsa
· 2 cups fresh pineapple
· 2 green onions chopped
· ¼ cup finely chopped green pepper
· ¼ cup minced fresh cilantro
· 4 teaspoons plus 2 Tablespoons lime juice divided
· ⅛ teaspoon plus ¼ teaspoon salt divided
· Dash cayenne pepper
· 1 Tablespoon canola oil
· 8 fish fillets
· ⅛ teaspoon pepper
For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Refrigerate until serving.
Mix oil and remaining lime juice. Drizzle over fish with remaining salt.
Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.
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