1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
Drizzle extra-virgin olive oil
2 limes, juiced and lime halves reserved
1 small red onion, minced
1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)
1/2 bunch fresh cilantro, leaves finely chopped (about 1/2 cup leaves)
Couple pinches kosher salt
Superfine sugar, optional
4 (8-ounce) center-cut mako shark fillets
Drizzle extra-virgin olive oil
1 teaspoon kosher salt
20 grinds black pepper
Charliegirl
Mako is a GREAT fish to cook on the grill. The grilled pineapple salsa is a nice edition to bring out the subtle flavors of any white, flaky fish such as the Mako.
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