Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving: Serving Size 1 of 4 servings | Calories 384 | Total Fat 11 g | Saturated Fat 1 g | Carbohydrates 40 g | Dietary Fiber 5 g | Sugar 29 g | Protein 33 g | Cholesterol 136 mg | Sodium 1165 mg
Total: 45 min
Active: 25 min

Fire up your grill for this showstopping dish that transforms a single pineapple into pure magic! Juicy bass or snapper grills flawlessly on pineapple "planks," staying incredibly moist while infusing tropical sweetness. Crown it with a zesty, spicy salsa made from the fruit's own fleshbold flavors that'll transport you to island paradise. Serve straight on the planks for a presentation that wows every bite.

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeo, chopped (seeded for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

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Preheat grill to medium-high. Trim pineapple top and discard. Slice off sides to yield 4 flat planks. Finely dice remaining flesh (discard core) into a medium bowl.
Grate ginger; add half to pineapple bowl, reserve rest. Stir in cilantro, oil, tomatoes, bell pepper, jalapeo, lime juice, and onion. Season with 1/4 teaspoon salt, toss, and chill while prepping fish.
Mix soy sauce, honey, and remaining ginger. Brush fish with oil, lightly salt. Coat plank flesh sides with soy mixture, top each with a fillet, and brush fillets generouslytuck thin ends to fit.
Grill planks covered until fish flakes easily, 15-20 minutes. Serve on planks, piled high with salsa. Pass extra salsa or dip with chips for irresistible crunch!