{"id":8175,"date":"2013-12-19T15:42:15","date_gmt":"2013-12-19T22:42:15","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=8175"},"modified":"2014-07-07T19:34:51","modified_gmt":"2014-07-08T02:34:51","slug":"cajun-blackened-fish-with-pineapple-salsa-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/cajun-blackened-fish-with-pineapple-salsa-recipe\/","title":{"rendered":"Cajun Blackened Fish with Pineapple Salsa Recipe"},"content":{"rendered":"<h2>Cajun Blackened Fish with Pineapple Salsa Recipe<\/h2>\n<p style=\"text-align: left;\">This grilled fish recipe made for a prefect lunch with the Mrs. recently with a combination of hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa. I missed a bit on the blackening but nailed it on the flavor!<\/p>\n<p>Ours was grilled on the <a title=\"Island Grillstone\" href=\"http:\/\/www.islandgrillstone.com\" target=\"_blank\" rel=\"nofollow\">Island Grillstone<\/a>.<\/p>\n<h2>How to make: Cajun Blackened Fish with Pineapple Salsa<\/h2>\n<blockquote><p><span style=\"text-decoration: underline;\">Ingredients<\/span><\/p>\n<p>3 inch piece fresh pineapple, finely diced<\/p>\n<p>6 green onions, thinly sliced<\/p>\n<p>2 tbs finely shredded fresh mint<\/p>\n<p>1\/4 cup coconut vinegar<\/p>\n<p>2 tbs olive oil<\/p>\n<p>6 tbs ready made Cajun spices<\/p>\n<p>6 cod filets<\/p>\n<p>1\/4 Greek-style plain yogurt<\/p><\/blockquote>\n<p><a title=\"Pineapple Salsa ingredients\" href=\"http:\/\/cooking-outdoors.com\/cajun-blackened-fish-with-pineapple-salsa-recipe.html\/cajun-blackened-fish_02\" target=\"_blank\" rel=\"attachment wp-att-8179\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8179 alignnone\" title=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" src=\"http:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_02.jpg\" alt=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" width=\"853\" height=\"533\" \/><\/a><\/p>\n<blockquote><p>Place the pineapple, green onion and mint in a bowl.<\/p>\n<p>Season with pepper and mix together well.<\/p>\n<p>Just before serving, stir in the vinegar and olive oil.<\/p><\/blockquote>\n<p><a title=\"Cajun Blackened Fish spices\" href=\"http:\/\/cooking-outdoors.com\/cajun-blackened-fish-with-pineapple-salsa-recipe.html\/cajun-blackened-fish_01\" target=\"_blank\" rel=\"attachment wp-att-8178\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8178 alignnone\" title=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" src=\"http:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_01.jpg\" alt=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" width=\"853\" height=\"533\" \/><\/a><\/p>\n<blockquote><p>Place the Cajun spices in a dry frying pan and dry-fry over medium heat for 1 minute,\u00a0 or until fragrant.<\/p>\n<p>Transfer the spices to a sheet of baking paper and lightly coat each side of the fish fillets, patting off any excess.<\/p>\n<p>Refrigerate for 20 minutes.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><a title=\"Cajun Blackened Fish on the Island Grillstone\" href=\"http:\/\/cooking-outdoors.com\/cajun-blackened-fish-with-pineapple-salsa-recipe.html\/cajun-blackened-fish_03\" target=\"_blank\" rel=\"attachment wp-att-8180\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8180 alignnone\" title=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" src=\"http:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Cajun-Blackened-Fish_03.jpg\" alt=\"Cajun Blackened Fish with Pineapple Salsa Recipe\" width=\"853\" height=\"533\" \/><\/a><\/p>\n<blockquote><p>Cook the fish on a hot, lightly oiled barbecue grill or flat plate (Island Grillstone.) for 2 &#8211; 3 minutes each side, depending on the thickness of the fish.<\/p>\n<p>Serve with a little yogurt spooned over the top and the salsa on each side.<\/p><\/blockquote>\n<div><\/div>\n<div class=\"easyrecipe\">\n<div class=\"item ERName\">Cajun Blackened Fish with Pineapple Salsa Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">The Complete Barbecue Cookbook<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6<\/span><\/div>\n<div class=\"ERSummary summary\">Hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 inch piece fresh pineapple, finely diced<\/li>\n<li class=\"ingredient\">6 green onions, thinly sliced<\/li>\n<li class=\"ingredient\">2 tbs finely shredded fresh mint<\/li>\n<li class=\"ingredient\">1\/4 cup coconut vinegar<\/li>\n<li class=\"ingredient\">2 tbs olive oil<\/li>\n<li class=\"ingredient\">6 tbs ready made Cajun spices<\/li>\n<li class=\"ingredient\">6 cod filets<\/li>\n<li class=\"ingredient\">1\/4 Greek-style plain yogurt<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Place the pineapple, green onion and mint in a bowl.<\/li>\n<li class=\"instruction\">Season with pepper and mix together well.<\/li>\n<li class=\"instruction\">Just before serving, stir in the vinegar and olive oil.<\/li>\n<li class=\"instruction\">Place the Cajun spices in a dry frying pan and dry-fry over medium heat for 1 minute, or until fragrant.<\/li>\n<li class=\"instruction\">Transfer the spices to a sheet of baking paper and lightly coat each side of the fish fillets, patting off any excess.<\/li>\n<li class=\"instruction\">Refrigerate for 20 minutes.<\/li>\n<li class=\"instruction\">Cook the fish on a hot, lightly oiled barbecue grill or flat plate (Island Grillstone) for 2 \u2013 3 minutes each side, depending on the thickness of the fish.<\/li>\n<li class=\"instruction\">Serve with a little yogurt spooned over the top and the salsa on each side.<\/li>\n<li class=\"instruction\">Recipe courtesy of \u201cThe Complete Barbecue Cookbook\u201d<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2208<\/div>\n<\/div>\n<div><\/div>\n<div><\/div>\n<div id=\"stcpDiv\">Recipe courtesy of \u201cThe Complete Barbecue Cookbook\u201d<\/div>\n<div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cajun Blackened Fish with Pineapple Salsa Recipe This grilled fish recipe made for a prefect lunch with the Mrs. recently with a combination of hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa. I missed a bit on the blackening but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[296,25],"tags":[848,3575,3576,3577,3572,3573,3574,3571,2310,3569,1321,1375,3570,1330,1599,3027],"class_list":["post-8175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-shellfish-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","tag-how-to-grill","tag-blackened-fish","tag-blackened-fish-on-the-grill","tag-blackened-fish-recipes","tag-cajun-blacked-fish","tag-cajun-fish-recipe","tag-fish","tag-griiling-fish-recipe","tag-grilled-fish","tag-grilling-fish-recipe","tag-grilling-recipe","tag-grilling-with-the-island-grillstone","tag-how-to-gill-fish","tag-island-grillstone","tag-island-grillstone-recipe","tag-island-grillstone-recipes"],"yoast_head":"<!-- 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Our winner Tom Symington, submitted his Grilled Seafood Kabobs recipe for the first week of the Island Grillstone giveaway. As promised, I\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Seafood on the Island Grillstone","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3320-640X480_crop.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":3185,"url":"https:\/\/cooking-outdoors.com\/grilled-wahoo-steaks-on-the-island-grillstone\/","url_meta":{"origin":8175,"position":1},"title":"Grilled Wahoo steaks on the Island grillstone","author":"Gary House","date":"January 6, 2012","format":false,"excerpt":"Grilled Wahoo steaks on the Island grillstone The wahoo (Acanthocybium solandri) is a scombrid fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. In Hawaii, the wahoo is known as ono. Many\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Wahoo steaks on the Island grillstone","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7030\/6625544793_35012c7137.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":5816,"url":"https:\/\/cooking-outdoors.com\/grilled-butterflied-tri-tip-fajitas-on-the-island-grillstone\/","url_meta":{"origin":8175,"position":2},"title":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone","author":"Gary House","date":"May 10, 2013","format":false,"excerpt":"Grilled Butterflied Tri-Tip Fajitas on the Island Grillstone Most of us think of Fajitas as sizzling platters cooked on a flat top griddle that comes to our table creating great excitement and flare. All of those sizzles, pops and aromas placed before you is certainly enthusiastically received. Mounds of meat,\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Butterflied Tri-Tip Fajitas | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":10088,"url":"https:\/\/cooking-outdoors.com\/grilled-halibut-with-lemon-caper-sauce-recipe\/","url_meta":{"origin":8175,"position":3},"title":"Grilled Halibut with Lemon Caper Sauce Recipe","author":"Gary House","date":"April 18, 2014","format":false,"excerpt":"Grilled Halibut with Lemon Caper Sauce Recipe | Island Grillstone \u00a0 Here is a delicious and oh so easy grilled halibut recipe. Rubbed with fresh dill, grilled on the Island Grillstone and drizzled with a light refreshing lemon - caper sauce. The sustainable Halibut was provided by Greensbury Market. http:\/\/youtu.be\/ahM48F4QcQ0\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Halibut with Lemon Caper sauce","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Grilled-Halibut-with-Lemon-Caper-sauce1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Grilled-Halibut-with-Lemon-Caper-sauce1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Grilled-Halibut-with-Lemon-Caper-sauce1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/04\/Grilled-Halibut-with-Lemon-Caper-sauce1.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3663,"url":"https:\/\/cooking-outdoors.com\/grilled-tuscan-salmon-and-marinated-asparagus\/","url_meta":{"origin":8175,"position":4},"title":"Grilled Tuscan Salmon and Marinated Asparagus","author":"Gary House","date":"May 7, 2012","format":false,"excerpt":"Grilled Tuscan Salmon and Marinated Asparagus Grilled Salmon paired with marinated asparagus and rice make for a great late spring meal. This salmon recipe is the one I use for my grilling classes, it's a dry rub, though\u00a0the rub\u00a0can be a bit salty for some. The marinated asparagus is just\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Tuscan Salmon and Marinated Asparagus","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":6654,"url":"https:\/\/cooking-outdoors.com\/grilled-swordfish-recipe-video\/","url_meta":{"origin":8175,"position":5},"title":"Grilled Swordfish Recipe Video","author":"Gary House","date":"September 18, 2013","format":false,"excerpt":"Grilled Swordfish Recipe Video It's all about the fish! Today we are grilling up some delicious Swordfish steaks topped with a spicy yogurt sauce and served with grilled kale topped with bacon cooked on the Island Grillstone. http:\/\/youtu.be\/qE9ll7lISYs For additional information on the Island Grillstone: http:\/\/www.IslandGrillstone.com Grilled Swordfish Swordfish steaks\u2026","rel":"","context":"In &quot;Fish to Shellfish&quot;","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Swordfish","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/PhotoTemplate.001.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/PhotoTemplate.001.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/PhotoTemplate.001.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/09\/PhotoTemplate.001.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/8175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=8175"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/8175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/8181"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=8175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=8175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=8175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}