Recipe courtesy of O’Neill Williams.
Ingredients
- 2 cups fresh pineapple
- 2 green onions chopped
- ¼ cup finely chopped green pepper
- ¼ cup minced fresh cilantro
- 4 teaspoons plus 2 Tablespoons lime juice divided
- ⅛ teaspoon plus ¼ teaspoon salt divided
- Dash cayenne pepper
- 1 Tablespoon canola oil
- 8 fish fillets
- â…› teaspoon pepper
Instructions
For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, â…› 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.
it is a worthwhile. piece.
Video says use ConvEGGtor, instructions say no….we used it.