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Grilled White Fish with Pineapple Salsa

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 mins
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Stove-Top, No-Cook


Lightly grilled white fish with fresh pineapple salsa.



Pineapple Salsa:

  • ½ medium pineapple, cleaned and finely diced
  • ¼ medium red onion, peeled and finely diced
  • ½ medium jalapeno, seeded and minced
  • ½ cup fresh cilantro, chopped
  • Zest and juice of 1 medium lime
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper

Grilled Whitefish:

  • 44 oz. white fish filets (halibut, cod, haddock, tilapia, mahi mahi, flounder, etc)
  • ½ Tbsp. oil
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper


  1. In a medium glass bowl, stir together the salsa ingredients. Cover and place in the refrigerator.
  2. Heat the grill or a grill pan to medium heat. Brush the oil on all sides of the fish filets and sprinkle with salt and black pepper. Place them on the hot grill and cook 2-3 minutes per side or until flakes easily.
  3. Serve grilled fish with scoops of pineapple salsa. Store any leftover salsa in the refrigerator for up to 4 days.


Cooking Tip: Use the back of a fork to gently press the thickest part of the fish filet to test doneness. If it bounces back, it is not done. If it starts to flake apart, it is done.

Substitution Tip: Try diced peaches or mango instead of pineapple.


  • Serving Size: 1/4 of recipe
  • Calories: 156
  • Sugar: 10g
  • Sodium: 143mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 0mg

Keywords: pineapple, pineapple salsa, fish, seafood, grilled, low carb