Caribbean Fish with Pineapple Salsa Recipe

Caribbean Fish with Pineapple Salsa Recipe

  • Marinade:
  • 1 medium red onion, coarsely chopped
  • 1/2 cup NAKANO® Natural Rice Vinegar
  • 1/4 cup lite soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon Caribbean jerk seasoning
  • 4 (6 ounce) fresh swordfish, halibut or tuna steaks, 3/4-inch thick
  • Fresh Pineapple Salsa:
  • 2 cups diced pineapple
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 2 tablespoons NAKANO® Natural Rice Vinegar
  • 1 jalapeno, seeded and minced
  • Salt to taste
  1. For marinade, combine all ingredients except fish in blender container; blend until smooth.
  2. Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour.
  3. Meanwhile, combine salsa ingredients in a medium bowl; let stand 30 minutes. Stir in additional rice vinegar to taste.
  4. Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.
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