Honey Peanut Fish with Pineapple Salsa
Recipe type: Dinner
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 4
Peanuts and pineapple make a winning combination in this easy grilled fish recipe
  • 1 cup Fresh Pineapple, diced
  • ½ cup Unsweetened Pineapple Juice
  • ¼ cup Fresh Lime Juice
  • 2 tbsp. Scallion Greens, finely chopped
  • ½ tsp. finely chopped Scotch Bonnet ( de-seeded)
  • In a small bowl combine all the relish ingredients. Mix well ( The relish will keep covered and refrigerated for up to 8 hours)
  • 4-8 oz. Fish Fillets
  • 1 tsp. Oil
  • Salt and freshly cracked black pepper to taste
  • 3 tbsp. Honey
  • ½ cup peanuts ( or macadamia. The original recipe used Macadamia nuts but we substituted peanuts as Macadamia nuts are hard to get here)
  1. Preheat the oven to 350 F. Toast the peanuts in the oven for 8-10 minutes, stirring occasionally until lightly browned. Let cool. Finely chop and set aside.
  2. Heat the grill.
  3. Rub the fillets with oil then season with salt and pepper. When the fire is medium hot, put the fish fillets on the grill. Cook for 3-4 minutes on the first side. Turn the fish over and cook for 3-4 minutes longer. As the 2nd side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillet over again and cook for 1 minute, meanwhile coating the 2nd side with the remaining honey and nuts. Turn again and cook a minute longer or until the crust is golden brown.
  4. Remove the fish fillets from the grill and cut into 2.
  5. Serve accompanied with the Pineapple Relish. Coconut Rice and Sautéed Greens.
Recipe by Hotel Mockingbird Hill at https://www.hotelmockingbirdhill.com/celebrating-jamaican-pineapple-3-recipes-weekend/