Grilled Hoisin Yellowtail with Tangy Pineapple Salsa
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INGREDIENTS:
2 Yellowtail steaks 3tbs olive oil 1 tsp sesame oil 2tbs rice wine vinegar 1/4 cup hoisin sauce salt and pepper Pineapple Salsa: 1 ½ c chopped pineapple (I like Trader Joes frozen chopped frozen pineapple, it’s already done) 1 jalapeno pepper, finely chopped 2 tablespoons fresh lime juice 1 tbs honey or your choice of sweetener 2 tbs chopped cilantro |
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HOW TO:
Combine olive oil, sesame oil, rice wine vinegar, hoisin sauce, salt, pepper, in a flat dish, add fresh yellowtail and marinate for up to 1 hour, turning occasionally. Preheat grill, save any remaining marinate for basting. Place yellowtail steaks on grill coated with cooking spray, grill 5 minutes. Turn and baste with hoisin mixture; Turn and baste tuna with hoisin mixture; cook 1- 2 minutes or until tuna flakes easily when tested with a fork.
Pineapple salsa:
Combine all 5 ingredients into a small bowl, lightly stir.
Serve pineapple salsa alongside yellowtail!
Combine olive oil, sesame oil, rice wine vinegar, hoisin sauce, salt, pepper, in a flat dish, add fresh yellowtail and marinate for up to 1 hour, turning occasionally. Preheat grill, save any remaining marinate for basting. Place yellowtail steaks on grill coated with cooking spray, grill 5 minutes. Turn and baste with hoisin mixture; Turn and baste tuna with hoisin mixture; cook 1- 2 minutes or until tuna flakes easily when tested with a fork.
Pineapple salsa:
Combine all 5 ingredients into a small bowl, lightly stir.
Serve pineapple salsa alongside yellowtail!
