target | Red Snapper w/Warm Pineapple Salsa Four 5 to 6 ounce red snapper fillets with skin
2 tablespoons of thawed frozen orange juice concentrate
2 1/2 cups of bite sized pieces of fresh pineapple
1/2 cup of chopped red bell pepper
1 jalapeno pepper, finely chopped
1 tablespoon of chopped fresh cilantro |
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Preheat grill to medium. Spray grill rack with nonstick cooking spray. Brush the fish fillets with 2 teaspoons of the orange juice concentrate and sprinkle with pepper. Fold a 36 x 18 inch piece of heavy foil in half crosswise. Place the pineapple, red pepper and jalapeno pepper in center and toss with remaining orange juice concentrate. Bring up edges and seal. Place the pineapple packet on the grill and cook for 10 minutes or until the pineapple is hot. Grill the fish along side the foil packet. Grill for 5 minutes per 1/2 inch of thickness, turning once or until fish flakes with a fork. Carefully open foil packet and sprinkle the pineapple with cilantro. Serve with fish. Serves 4 |
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