STREAMING NOW: Chuck's Day Off

Grilled Yellowtail Tuna and Pineapple Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • for the yellowtail tuna
  • 2 -7 ounces portions fresh yellowtail fish fillets
  • 12 teaspoon kosher salt
  • 14 teaspoon fresh cracked black pepper
  • For the Salsa
  • 1 whole pineapple, peeled, sliced into 1/4 inch slices, and diced
  • 1 small red onion, peeled, sliced 1 inch thick, grilled, and diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 14 cup chopped cilantro
  • salt & pepper

Directions

  1. Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
  2. Salsa can be made 1-2 hours in advance, no need to chill.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: