Teriyaki Trout With Pineapple Salsa

I prefer Trout but, by all means, use salmon if that is your fish of choice.

• 1/4 cup pineapple juice
• 1/4 cup packed dark brown sugar
• 1/4 cup rice vinegar
• 2 tbsp. soy sauce
• 1 cedar grilling plank
• 4 – 6 oz. trout fillets (skin attached)
• 4 – 1/2 inch thick slices, fresh pineapple, peeled and cored
• 1/2 inch slice thick red onion
• 1 jalapeno chile pepper

Firstly, soak the cedar plank in water for no less than 1 hour, making sure you weigh it down.

Now to make the marinade, stir together in a small bowl the pineapple juice, 2 tbsp. brown sugar, vinegar and soy sauce. Place the fish fillets in a sealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for an hour. Turn it over a couple of times to ensure the fillets are coated.

Place the plank in a preheated barbecue until it begins to smoke and crackle. Remove the fillets from the marinade  and lay the fillets, skin side down on th grill, and sprinkle with the remaining brown sugar. Discard the marinade.

Lightly spray the pineapple, onion and pepper with Pam. Around the edge of the grill, place these and cook all for about 10 minutes. Turn the pineapple, onion and pepper once, through this cooking time.

To make the salsa, chop the pineapple and onion, transfer to a small bowl. Add the minced pepper to this and toss to coat.

Serve with the fish.