Grilled Fish Tacos with Pickled Pineapple Salsa

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To the hot grill, add your tortillas and cook until slightly charred on both sides.
  5. 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.