Grilled Salmon and Pineapple

Asian Seafood Sauce delicately flavors the salmon and pineapple for a satisfying combination. Serve with white rice or wild rice.

You can substitute swordfish or mahi mahi for the salmon.

Ingredients

• 1/2 cup McCormick® Asian Seafood Sauce, divided
• 1 pound salmon steaks or fillets
• 1 (8 ounce) can pineapple slices, drained
  

Instructions

1. Pour 1/4 cup of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
2. Refrigerate 20 minutes or longer for extra flavor.
3. Remove fish and pineapple from sauce. Discard any remaining sauce.
4. Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
5. Brush with remaining 1/4 cup sauce halfway through cooking.
6. Grill pineapple 2 minutes or until heated through. Serve with fish.

Prep: 5 min | Marinate: 20 min | Cook: 14 min | Makes 4 servings

Recipe and photo used with permission from: McCormick & Company

GRILLING RECIPES