another fresh seafood idea

• 4 triggerfish fillets, skinless
• ½ cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon white pepper, freshly ground
• ¼ teaspoon garlic, pressed
• 3 tablespoons butter, melted

Place the rack in the top third of the oven and preheat the broiler.

Prepare Pineapple Salsa and chill.

For the fish marinade, in a small bowl combine orange juice, lime juice, honey, salt, pepper and garlic.

Place fish in a dish, cover with the marinade and refrigerate for 20 minutes. Remove from marinade.

Brush fish with melted butter. Place fish on a broiler pan coated with cooking spray. Broil until golden brown and fish flakes easily when tested with a fork, about 8 minutes. Serve with Pineapple Salsa.

Pineapple Salsa

• 1 cup fresh pineapple, finely chopped
• 3 tablespoons green onion, very thinly sliced
• 3 tablespoons red pepper, diced
• 1 tablespoon fresh lime juice
• 3 tablespoons fresh basil, chopped
• ¼ teaspoon salt
• ⅛ teaspoon white pepper, freshly ground
• ½ teaspoon balsamic vinegar

In a medium bowl, combine pineapple, onion, red pepper, lime juice, basil, salt, pepper and balsamic vinegar.  Chill until ready to serve.

Contributed by Joyce Taylor

MM2