Grilled Yellowtail Tuna with Pineapple Salsa

Delicious and light, this dish came to me by way of Chef Josh Korn of Paul Martin's American Bistro

Yield: 2 servings
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  • Yellowtail Tuna
  • 2 each 7oz portion fresh yellowtail
  • tsp kosher salt
  • tsp fresh cracked black pepper
  • Pineapple Salsa
  • 1 whole pineapple, peeled and sliced into slices
  • 1 small red onion, peeled and sliced thick (1), grilled (caramelized)
  • 1 red bell pepper
  • 1 jalapeno pepper
  • cup chopped cilantro
  • salt & pepper to taste


  1. Season yellowtail with salt & pepper on both sides and place on hot grill. Grill to medium as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa. Serve with rice on the side
October 2013

This recipe is a personal recipe added by JMac11116 and has not been tested or endorsed by MyRecipes.

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