Recipe courtesy of O’Neill Williams.
For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, ⅛ teaspoon salt and cayenne. Refrigerate until serving.
Mix oil and remaining lime juice. Drizzle over fish with remaining salt.
Set EGG for direct cooking (no convEGGtor) at 350°F/177°C. Cook on Perforated Cooking Grid until done.