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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For salsa: In a medium bowl, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, jalapeño and 1 tablespoon cilantro (or parsley). Set aside.
In a small bowl, combine lime zest, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), chili powder, salt and cayenne. Brush on both sides of fish.
Grease a wire grill basket; place fish in basket, tucking under any thin edges for an even thickness. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily with a fork, carefully turning once halfway through grilling.
To serve, cut fish into four serving-size pieces; top with salsa. If desired, serve with lime wedges and lettuce.