Pineapple-Lime-Honey Grilled Fish

[waterfowler_gal]

Pineapple - Lime - Honey Grilled Fish

Serves 4

1/4 cup honey

1/4 cup pineapple

1 T fresh lime juice

1 tsp gingerroot minced fine

1/4 cup red onion, cut into1/4 inch pieces

1 T soy sauce

4 6 to 8 oz. fish steaks or fillets

1 large ripe pineapple

Combine honey, pineapple juice, lime juice, ginger, red onions and soy sauce in a shallow bowl. Place fish in bowl. Cover and refrigerate for 2 to 3 hours. Cut whole pineapple in quarter wedges. Keep the leaves on. With a grapefruit knife, loosen pineapple from rind. Leave about 1 inch in the center to keep intact with the rind. Lay wedges on side and cut the hard darker yellow center core out (about 1" deep).

Heat grill to medium heat and brush with oil. Place fish steak on grill. Brush honey liquid generously over pineapple wedges and place the rind side down on grill. Be careful when grilling fish because the honey pineapple juice will burn rather quickly. After 4 minutes turn fish steak. Baste top with more pineapple liquid. Brush pineapple again with liquid and turn pineapple wedges over. Grill fish about 4 to 5 minutes and check for doneness. Remove to a warm platter. Place a wedge of hot pineapple in between each fish piece.

CHEF'S NOTES:

-I also roast green bananas with this recipe. Brush or spray outside of banana skin with vegetable oil. Place on grill and roast dark brown to black on all sides. When fish and pineapples are ready, serve with a hot skinned banana. To eat. Cut off one end of banana and squeeze out warm soft banana sauce. Splash with fresh lime juice.

ENJOY