PINEAPPLE PLANKED GROUPER
Ingredients
- 4 grouper fillets
- 1 whole pineapple ring
- 1 Cup diced pineapple
- 1 red pepper
- 1 orange pepper
- 1 jalapeno
- 1/4 red onion
- 1 lime
- S&P
- pinch of cilantro
Big Green Egg Setup:
Set up the Big Green Egg for direct grilling. Preheat to 475.
Set up the Big Green Egg for direct grilling. Preheat to 475.
Instructions:
Salsa
Salsa
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Start by roasting the peppers. Put them directly over the flames and let them burn. Literally. Once they are completely black, remove them from the flames and place them immediately into a zip-loc bag and seal. Allow the peppers to sit inside the zip-loc for approx. 15 minutes. The heat will steam the peppers and make the burnt skin easy to peel off.
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Remove the burnt skin from the peppers. Finely dice the roasted peppers, pineapple, red onion & cilantro. Combine all of the ingredients and season with S&P. |
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Fish
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Core and cut the pineapple rind to match the width and length of the fish fillets. The fish should not hang over the rind. |
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Prep the fish fillets by rinsing with cold water and drying with paper towels. Season the fish to taste. Place the seasoned fish onto the pineapple rind. |
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Place the pineapple rind and fish directly over the fire. Grill direct until the fish will flake with a fork . |
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Towards the end of the cook, top the fish with the salsa. |
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Serve and ENJOY!!!
