Grilled Fish & Pineapple Salsa

2 pounds firm fleshed fish (mahi mahi, opah, marlin or your choice)
Cooking spray or oil
Tony’s Chile Arriba Seasoning
Grilled Pineapple Salsa – recipe follows
6 cups Nishiki short-grained rice
Baja Cole Slaw – recipe follows
1 can black beans

Pre-heat a hot grill and clean well with a wire brush. Prepare Grilled Pineapple Salsa, Baja Cole Slaw and rice.

Raise grill to high heat. Mist or brush fish with oil, sprinkle generously with Tony's Chile Arriba seasoning and grill to brown quickly on both sides. Take care not to overcook! Meanwhile, warm black beans.

Prepare each plate with white rice, black beans, cole slaw and grilled fish smothered with Grilled Pineapple Salsa. Serves about 6
- Michaelangelo (chef mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Grilled Pineapple Salsa

1/2 pineapple, peeled and sliced into 3/4 inch fingers – about 1 pound
1/2 red bell pepper
1/2 orange bell pepper
1-2 jalapenos, to taste
1 medium white or sweet onion
cooking oil mist
2 TBS olive oil
2 TBS minced fresh mint leaves
juice of 1/2 lime
2 tsp agave nectar, or sugar to taste
1/2 tsp fine sea salt – to taste

Preheat a low to medium grill. Peel and cut pineapple into fingers, core peppers and cut into quarters, core jalapeno and cut flat, peel onion and slice 1/2 inch thick.

Mist grill and add pineapple fingers. Mist peppers and onion with oil and add to grill. Grill each attentively over low to medium heat to soften and lightly char – do not blacken or overcook!

Transfer to a cutting board and chop finely. Toss with olive oil, mint, lime agave and salt – taste and adjust with pinches of salt and agave nectar as desired. Serve warm as a smother or bed for grilled meats and fishes or as a dip.
– Michaelangelo (chef mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com