Caribbean Grilled Fish with Pineapple
Yields 4
  1. 1 cup finely chopped fresh parsley
  2. 4 green onions, finely chopped
  3. 3 tablespoons lime juice from Del MonteⓇ Limes
  4. 4 tablespoons extra-virgin olive oil, divided
  5. 2 tablespoons finely chopped fresh oregano
  6. 1 tablespoon finely chopped fresh thyme
  7. 2 garlic cloves, minced or pressed
  8. 1½ teaspoons fine sea salt, divided
  9. ¾ teaspoon black pepper, divided
  10. About 1¼ pounds red snapper, cut into 4 fillets
  11. 2 cups diced pineapple from 1 Del MonteⓇ Pineapple
  12. 1 Del MonteⓇ Red Bell Pepper, seeded and thinly sliced
  13. 1 jalapeño, thinly sliced
  14. 1 Del MonteⓇ Avocado, pitted and thinly sliced
  15. Lime wedges, from Del MonteⓇ Lime
  1. Prepare a medium-hot two-zone grill fire, preheat a gas grill to medium-high for 10 minutes, or preheat the oven to 400℉.
  2. In a medium bowl stir together parsley, green onion, lime juice, 3 tablespoons oil, oregano, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Rub snapper all over with herb mixture.
  3. Lay 4 double layers of foil on a work surface. Divide pineapple, bell pepper, and jalapeño between foil, drizzle with remaining 1 tablespoon oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Top with snapper.
  4. Seal foil packets. For a grill, place packets on cooler side of grill. For oven, place packets on a large baking sheet. Grill or bake until fish is cooked through, 15-20 minutes.
  5. Open packets carefully and serve with avocado and lime wedges.
Del Monte Fresh Produce N.A., Inc