Yield: 4 servings
3 cups diced pineapple (1/4")
2 Tbsp. minced fresh habañero pepper
2 tsp. canola oil
3/4 tsp. kosher salt
4 6-oz. snapper fillets
1 cup California Ripe Olives, wedged
1/4 cup finely diced red onion (1/8")
1/4 cup finely diced red bell peppers (1/8")
1/4 cup chopped cilantro
1 Tbsp. lime juice
pinch ground coriander
Place 1 cup of pineapple, 2 tsp. habañero pepper, canola oil and 1/2 tsp. salt in the bowl of a small food processor. Purèe until smooth and pour into a shallow
baking dish. Place snapper fillets into baking dish and coat with marinade. Cover, refrigerate and set aside for 15 minutes. In a medium-sized mixing bowl, combine remaining pineapple, habañeros and salt with California Ripe Olives, red onion, red bell peppers, cilantro and lime juice. Add a pinch of coriander to taste. Set aside. Remove fish from marinade and grill over medium-high heat for 3-4 minutes on each side. Transfer to serving plate and top each piece with 4 ounces of salsa.
