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Grilled Yellowtail Tuna and Pineapple Salsa

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“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:
Metric

Ingredients Nutrition

  • for the yellowtail tuna
  • 56.69-198.44 g portions fresh yellowtail fish fillets
  • 2.46 ml kosher salt
  • 1.23 ml 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
  • 59.14 ml 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.

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