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Make the salsa first, so that the flavors can mingle.
Ingredients
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2 red snapper fillets
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2 tablespoons olive oil
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150 grams of rice
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1 lime
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250 grams of fresh pineapple pieces
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1 tablespoon jalapeño pepper
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2 tablespoons olive oil
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3 tablespoons coriander
Preparation
- The salsa has to stand for a while, so we make it first.
- Grate the green skin of a scrubbed lime and squeeze it.
- Grind the pineapple pieces coarsely in a food processor or cut them into smaller pieces.
- Mix them in a bowl with the zest, juice, chopped jalapeños, olive oil and chopped coriander.
- Season with salt, cover and let it rest for at least an hour.
- Brush the fish with olive oil and sprinkle with salt and pepper.
- Grill the red snappers for 4 minutes on each side, or until the fish is just cooked through.
- Meanwhile, cook the rice as directed on the package.
- Serve the grilled fish with the rice and salsa on top.
Number of persons
2