Grouper with Pineapple Salsa

Recipe courtesy of O’Neill Williams.


  • 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


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.

Mix oil and remaining lime juice. Drizzle over fish with remaining salt.

Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.

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