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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