2 (1 1/4 – 1 1/2) red snapper or other meaty white fish, cleaned, scaled and fins clipped
4 tablespoons extra virgin olive oil
Fresh ground pepper
Curry Pineapple Glaze
1 medium fresh pineapple, diced and juice reserved
1 medium yellow onion, diced
3 tablespoons ginger, minced
2 tablespoons garlic, minced
2 cups pineapple juice, including any reserved juice
2 tablespoons curry powder
2 teaspoons turmeric
1/2 cup brown sugar
1 cup white wine vinegar
Kosher salt to taste
2 tablespoons cilantro, roughly chopped
1 teaspoon red chili flakes (optional)
In a grill pan over medium-high heat, heat one tablespoon of olive oil. Pat each fish dry with a paper towel. Rub both sides of each fish with one tablespoon olive oil and season with salt and pepper. Place fish in grill pan and cook approximately 8 minutes per side or until skin is charred, fish easily releases from the grill pan and flesh is opaque. Repeat steps with second fish.
While the fish is cooking, prepare the glaze. In a high-powered blender, combine all ingredients except the red chili flakes and blend until just smooth. Pour glaze into large sauce pan and simmer, uncovered for 15 minutes or until the glaze has thickened to coat the back of a spoon.
While hot, coat each fish with the Curry Pineapple glaze and serve hot with the remaining glaze on the side. Garnish with cilantro and red chili flakes.