GROUPER WITH PINEAPPLE SALSA

Ingredients  Print

• 2 cups fresh pineapple
  
• 2 green onions chopped
  
• ¼ cup finely chopped green pepper
  
• ¼ cup minced fresh cilantro
  
• 4 teaspoons plus 2 Tablespoons lime juice divided
  
• ⅛ teaspoon plus ¼ teaspoon salt divided
  
• Dash cayenne pepper
  
• 1 Tablespoon canola oil
  
• 8 fish fillets
  
• ⅛ teaspoon pepper
  

Instructions

1. 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.
   
2. Mix oil and remaining lime juice. Drizzle over fish with remaining salt.
   
3. Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.