INGREDIENTS
Salsa:
1 pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
Extra-virgin olive oil
2 limes. juiced and lime halves reserved
1 small red onion, minced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1/8 tsp. salt
Fish:
4 center-cut shark fillets
Extra-virgin olive oil
1 tsp. salt
Black pepper
DIRECTIONS
Heat a grill pan or griddle over medium-high heat.
Lightly rub the pineapple pieces with oil.
Grill 2 minutes per side or until lightly caramelized.
Remove from grill; set aside to cool.
When cooled, cut grilled pineapple into 1/2 inch dice.
Place in a bowl and add all remaining salsa ingredients, including the lime halves. Set aside.
Rub each shark steak with olive oil; season with salt and pepper.
Place steaks on grill, 3 to 5 minutes per side, depending on the thickness of the steaks.
Fish should be opaque and firm to the touch.
Remove to a platter and spoon salsa over steaks.
Serves 4.
