Ingredients
1
1-pound fresh or frozen skinless salmon fillet, about 1 inch thick
2
cups coarsely chopped fresh pineapple
1/2
cup chopped red or green sweet pepper
1/4
cup finely chopped red onion
1/2
tsp finely shredded lime peel (set aside)
1
small fresh jalapeño chile pepper, seeded and finely chopped*
2
tbsp snipped fresh cilantro or parsley
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For salsa: In a medium bowl, combine chopped pineapple, sweet pepper, red onion, 2 tablespoons of the lime juice, the chile pepper, and 1 tablespoon of the cilantro. Set aside. In a small bowl, combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro, the chili powder, salt, and cayenne pepper. Brush on both sides of fish.
2.
Well grease a wire grill basket. Place fish in grill basket, tucking under any thin edges for an even thickness. Place fish in grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily with a fork, carefully turning once halfway through grilling.
3.
To serve, cut fish into four serving-size pieces; top with salsa. If desired, serve with lime wedges and lettuce.
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