Grilled Fish with Pineapple Relish Recipe
Darling, this grilled fish with pineapple relish recipe is tropical, tangy, and fancier than your overpriced resort cocktail—but way easier to make.
Smoky vegan fillets meet juicy pineapple, creating a sweet-spicy combo sassier than your best friend spilling tea at brunch.
It’s colorful, fresh, and guaranteed to make dinner feel like a vacation—even if your view is laundry piles, not palm trees.
The relish adds zing, sparkle, and flavor fireworks that outshine plain condiments every single time.
So grab your grill, toss on the pineapple, and serve fish that screams island glam without boarding a plane.
Grilled Fish with Pineapple Relish Recipe
Vegan grilled fish paired with pineapple relish brings smoky char and tropical sweetness together for a light, zesty dinner.
Ingredients
For Vegan Fish
- Vegan fish fillets soy or pea protein-based – 4 (about 6 oz each)
- Olive oil – 2 tbsp
- Lime juice – 2 tbsp
- Garlic powder – ½ tsp
- Paprika – ½ tsp
- Salt – ½ tsp
- Black pepper – ½ tsp
For Pineapple Relish
- Fresh pineapple – 1 cup diced
- Red bell pepper – ½ cup diced
- Red onion – ¼ cup finely chopped
- Jalapeño – 1 small minced
- Lime juice – 1 tbsp
- Fresh cilantro – 2 tbsp chopped
- Salt – ¼ tsp
Instructions
- Pat vegan fish fillets dry.
- In a bowl, mix olive oil, lime juice, garlic powder, paprika, salt, and pepper.
- Brush marinade over fillets; let rest 8–10 minutes.
- Preheat grill to medium-high; oil grates lightly.
- Grill fillets 6–7 minutes per side until golden and smoky.
- In another bowl, combine pineapple, bell pepper, onion, jalapeño, lime juice, cilantro, and salt to make relish.
- Top grilled fish with pineapple relish before serving.
Notes
- Calories: 255
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 23 g
Vitamins & Minerals (per serving)
- Vitamin C: 38%
- Vitamin A: 18%
- Iron: 9%
- Calcium: 8%
- Potassium: 14%
Additional Tips
- Grill pineapple chunks for caramelized sweetness.
- Add avocado cubes to relish for creamy flair.
- Serve with coconut rice or quinoa for a full tropical plate.
