1 fresh whole pineapple
2 frozen Tilapia filets
2 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
1 T of The Olive Bin's Orange Vanilla White Balsamic Vinegar
Sea salt
Pepper
Baker’s twine
Grilled Pineapple Plank Cilantro & Vanilla Tilapia
Ingredients
Directions
- Start by cutting the pineapple to prepare the planks. Cut the top and bottom off. Then slice off the four sides of the remaining pineapple. Cut the sides so that some of the fruity flesh remains on them; that way the juices will really help marinate the fish as it cooks.
- In a spill-proof container, add oil and balsamic and shake until mixed well.Take the tilapia (still frozen) and coat both sides of each filet with oil and balsamic mixture.
- Then season both sides of each filet with salt, and pepper — a light sprinkling of each should do it.
- Sandwich each filet between two pineapple planks and tie together using baker’s twine. Place on the grill with medium to high heat, depending on your grill. These will cook slowly because the fish is frozen, so be patient! Ours took about 30 minutes.
- When the pineapple looks dehydrated and somewhat blackened, test the fish to see if it’s ready. Serve with rice and diced pineapple. Enjoy!
