GROUPER WITH PINEAPPLE SALSA
Ingredients Print
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2 cups fresh pineapple
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2 green onions chopped
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¼ cup finely chopped green pepper
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¼ cup minced fresh cilantro
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4 teaspoons plus 2 Tablespoons lime juice divided
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⅛ teaspoon plus ¼ teaspoon salt divided
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Dash cayenne pepper
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1 Tablespoon canola oil
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8 fish fillets
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⅛ teaspoon pepper
Instructions
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For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Refrigerate until serving.
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Mix oil and remaining lime juice. Drizzle over fish with remaining salt.
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Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.