Grilled Fish Tacos with Pickled Pineapple Salsa
Ingredients
- 1.5 lbs fresh red snapper filets (or other firm white fish)
- 2 cups ripe pineapple, cubed
- ½ med red onion, thinly sliced
- 8 corn tortillas
- 1/2 fresh fresno chili, thinly sliced
- 4 Grillo’s Dill Pickle Spears or Hot Dill Pickle Spears, cubed
- 1 cup Grillo’s pickle brine
- 4 slices pickled garlic from brine, finely chopped (or ½ clove fresh garlic)
- 1 cup fresh cilantro, loosely packed
- 3 large limes (1 lime juiced, 2 reserved for garnish)
- Hot sauce
- ¼ cup olive oil + more for drizzling
- Salt + Pepper to taste
Instructions
- Cut pineapple into ¾ to 1” cubes; Add 2 cups cubed pineapple to a medium sized non-metallic bowl. Top with brine and leave in the refrigerator for at least 4 hrs, preferably overnight. Add more brine if needed to cover.
- Pour off brine from the bowl. To the bowl with the pineapple, add chopped garlic, fresno chili slices, chopped pickles, the juice of 1 lime, all but 1 tbsp of olive oil. Stir and season with salt and pepper to taste.
- Heat your grill to medium-high heat. Cut the filets into 2-3 equal sized pieces. Once hot, gently brush fish filets with remaining 1 tbsp of olive oil and sprinkle with salt and pepper. Cook skin-side down for 1-2 minutes until the flesh is nearly opaque and the skin (if using filets with skin) are slightly charred. Very gently, flip the fish over and cook for 30 seconds to 1 min, until cooked through. Set aside.
- To the hot grill, add your tortillas and cook until slightly charred on both sides.
- To assemble the tacos, divide fish evenly among the tortillas, top with a spoonful of pickled pineapple salsa and fresh cilantro leaves. Serve with lime wedges and hot sauce.
