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.