INGREDIENTS
2 green onions, chopped
1 jalapeno chili, seeded and chopped
2 TBSP. white wine vinegar
2 TBSP. Worcestershire sauce
1 TBSP. minced fresh ginger
1 TBSP. vegetable oil
1 1/4 tsp. dried thyme
1 tsp. ground allspice
1/4 tsp. salt
4 bluefish fillets
1 small pineapple, cut into 1/2 in. thick slices
2 TBSP. brown sugar
DIRECTIONS
Prepare outdoor grill for direct grilling over medium-high heat.
In medium bowl, mix green onions, jalapeno, vinegar, Worcestershire, ginger, oil, thyme, allspice and salt until combined.
Add fillets to the bowl, turning to coat; let stand 5 minutes at room temperature.
Rub pineapple slices with brown sugar.
Place pineapple and bluefish fillets on hot grill rack over medium-high heat.
Brush half of jerk mixture remaining in bowl on fillets; grill 5 minutes.
Turn pineapple and fish.
Brush remaining jerk mixture on fish and grill until just opaque throughout and pineapple is golden brown, 5 to 7 minutes longer.
Serves 4.
