Crisco Grilling Tips
Memorial Day Barbecue
Memorial Day Grilling
Culinary Rescue: Food Preparation
From Scratch: Savory Summertime Grilling

Great Grilling Recipes
from Crisco
Grilled Asian Pork
Grilled Portobello Mushrooms and Summer Squash with Orange Vinaigrette
Shish Kabob
Grilled Fish with Pineapple Salsa
Grilled Fish with Pineapple Salsa

Serves: 4
Prep Time: 15 min
Total Time: 50 min
1 can (20 ounces) pineapple tidbits packed in pineapple juice, drained (or 1-1/2 cups chopped fresh pineapple)
1/4 cup chopped pimento, drained
1/4 cup finely chopped red onion or scallion
1 small jalapeno pepper, seeds and ribs removed, and finely chopped
1/4 cup CRISCO Oil, divided
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1-1/2 pounds firm-fleshed fish fillets, such as salmon, flounder or halibut

1. Combine pineapple, pimento, red onion, jalapeño, 2 tablespoons Crisco Oil, vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered. Prepare grill or heat broiler.

2. Rinse fish. Pat dry. Brush with remaining 2 tablespoons Crisco Oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill or broil fish 3 minutes. Turn gently with spatula. Grill 3 minutes or until fish flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.) Remove from grill. Top with salsa. Serve immediately.

Note: The salsa can be made up to 1 day in advance and refrigerated, tightly covered. Boneless skinless chicken breasts, turkey cutlets or thin boneless pork chops can be substituted for fish.

web site

BBQ Galore
web site

web site

Crisco® Grilling Tips

© 2006 Steven Raichlen | site design Benjamin Wilchfort