- 2 pounds seafood
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1/2 cup finely chopped pineapple
- 1/4 cup seeded and finely chopped jalapenos
- 1/4 cup honey
- Green leaf lettuce
- *Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey
Select the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod.
Brush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked.
Flip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked.