Yields: 4 Servings

Hawaiian Isle Style Grilled Fish


  • Grilled Pineapple Salsa:
  • 6 slices pineapple, 1/2 inch thick slices
  • 1 whole small red onion, cut into 1/2 thick crosswise slices
  • 1 whole medium size red bell pepper, cut in half, seeded and cored
  • 3 whole medium size jalapeno chilis, cut in half, seeded and cored
  • 2 tbls. hot pepper jelly
  • 2 tbls. fresh lime juice
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 1/4 cup chopped cilantro
  • Fish Steaks:
  • 3 tbls. olive oil
  • 2 tbls. seasoned rice vinegar
  • 2 tbls. grated ginger root
  • 1 teaspoon ACCENT Flavor Enhancer
  • 1 1/2 tablespoon ACCENT Chopped Garlic
  • 4-6 whole firm fish steaks, (such as tuna, halibut, swordfish)


Prepare barbecue at medium-high heat. Grill the pineapple and red onion slices 3 minutes per side till slightly soft. Grill bell pepper and jalapeno halves skin side down until skin starts to blister - about 6 minutes. Remove all and transfer to a cutting surface. Remove outer layer of onion slices. Scrape skin off pepper and jalapeno. Chop pineapple and vegetables into 1/2 inch pieces. In a medium bowl whisk together the jelly and lime juice. Fold in the cut pineapple, vegetables and Ac'cent. Last, fold in the cilantro. Set aside while preparing fish. While grilling salsa ingredients, marinate fish by whisking together the oil, vinegar, ginger, Ac'cent Flavor Enhancer and Ac'cent Garlic in a shallow dish. Place fish steaks in marinade and coat both sides. Place in refrigerator 20 minutes. Grill fish 4 minutes per side over a medium high heat grill. Transfer steaks to 4 dinner plates and spoon prepared salsa over.
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