Directions

1. Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 16 minutes. Select START/STOP to begin preheating.

2. While unit is preheating, liberally coat fillets with 2 tablespoons canola oil, salt, and pepper.

3. In a small bowl, combine remaining 2 tablespoons oil, 3 tablespoons lime juice, 1 tablespoon cilantro, honey, creole seasoning, cumin, salt, and pepper. Stir until ingredients are fully incorporated and set aside for basting.

4. When unit beeps to signify it has preheated, place fillets and pineapple rings on grill grate. Use a pastry brush to moisten the top of each fillet with basting liquid, then close hood.

5. When unit beeps and the display reads FLIP, brush fillets with basting mixture, then use silicone-tipped tongs to flip them. Brush again with basting mixture. Flip pineapple slices, then close hood to continue cooking for 6 minutes.

6. Meanwhile, prepare the salsa by combining the remaining 1/4 cup lime juice, remaining 1 tablespoon cilantro, red bell pepper, onion, jalapeño pepper, salt, and pepper in a mixing bowl; set aside.

7. After 6 minutes, brush fillets with basting liquid again, flip with rubber-tipped tongs, and brush again. Close hood to continuing cooking for 2 minutes or until center of fillets reaches at least 63°C.

8. When cooking is complete, remove fillets and pineapple from unit. Cut pineapple into 1/2-inch chunks and add to the salsa. Spoon salsa on top of fillets and serve.