Get Fishy for Foodie Friday with grilled fish tacos topped with homemade pineapple salsa.

Kathy Whyte/WNBF News
Kathy Whyte/WNBF News

Seriously, I didn't think pineapple salsa sounded all that good and was pretty sure "The Husband" would really turn up his nose, but we both really like it!

Fish Tacos with Pineapple Salsa (Prep. time 40 minutes.  Make 4 very large tacos)

PINEAPPLE SALSA (makes about 2 cups)

(Grill all fruits and vegetables)

Rigs or spears from about ½ of a pineapple, cooled and small diced

¼ Vidalia onion, grilled and fine diced

1 jalapeno pepper, grilled, fine dice (remove ribs and seeds for less heat) *wear gloves when chopping the jalapeno and don't touch anything sensitive, like your eyes or nose once you've handled hot peppers.

2 plum tomatoes, roasted then skinned, cored, seeded and diced

1 clove finely minced garlic,

½ C. finely chopped cilantro


Ground black pepper

Grill the vegetables over medium high heat (best in a grill basket), turning as they brown and the skins blister on the pepper and tomatoes.  Remove vegetables when soft and are a little browned.  When cool, dice and mix together with the cilantro, garlic, salt and pepper.  Cool in the refrigerator until ready to use.


1 lb. fresh tuna steak or haddock fillets

For tuna, liberally seasoned with salt and ground black pepper,

For haddock, liberally sprinkled with chili powder on both sides.

1 Tb. olive oil

4 large flour tortillas (burrito size)

2 C. shredded lettuce

2 C. shredded cheddar or Colby/jack cheese

Sour cream

Drizzle the fish with olive oil and place on medium hot grill.  Cook about 3 minutes per side to desired doneness (medium rare for the tuna or until the fish easily flakes for haddock). Just before the fish is done, place tortillas on the cooler side of the grill to warm. Flake the fish along the grain for the tacos.  Prepare the fish tacos as desired on the warm tortilla with cheese, lettuce, pineapple salsa and sour cream.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

(You can make it gluten free by using a non-gluten tortilla and lower fat by using sour cream and cheese substitutes.)

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