Sweet Habenero Olive Snapper


  • 3 cups pineapple, diced (1/4-inch)
  • 2 tablespoons minced fresh habenero pepper
  • 2 teaspoons Canola oil
  • 3/4 Kosher salt
  • 4 (6 ounce) cups snapper fillets
  • 1 cup California Black Ripe Olives, wedged
  • 1/4 cup red onion, finely diced (1/8-inch)
  • 1/4 cup red bell pepper, finely diced (1/8-inch)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 pinch ground coriander


  1. Place 1 cup of pineapple, 2 teaspoons of habenero pepper, canola oil and 1/2 teaspoon of salt in the bowl of a small food processor.
  2. Puree until smooth and pour into a shallow baking dish.
  3. Place snapper fillets into baking dish and coat with marinade. Cover, refrigerate and set aside for 15 minutes.
  4. In a medium sized mixing bowl, combine remaining pineapple, habeneros and salt with California Ripe Olives, red onion, red bell peppers, cilantro and lime juice.
  5. Add a pinch of coriander to taste. Set aside.
  6. Remove fish from marinade and grill over medium-high heat for 3-4 minutes on each side.
  7. Transfer to serving plate and top each piece with 4 ounces of salsa.