Recipe courtesy of Mary Carter
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Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

Heat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey.

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.

Garnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests.

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