Grilled Fish with Pineapple Salsa
Growing up I ate a decent amount of fish. Most of it was in the form of canned tuna, but we also fished during the summer and I had trout or various other wild caught fish. But living in Arizona, we really did not see a lot of things like Mahi-Mahi, snapper, or tuna steaks, the only exception being when someone brought back fish from a deep sea fishing trip. That's how I came across the original recipe for this (from Emeril), one of my first external recipes I tried outside of my parents cooking. Over the years I have scaled back the overkill of the preparation for this dish, and I am really quite happy with it now. It's perfect for a warm evening to grill outside. It's also wonderfully healthy.
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There are some obvious differences when cooking at home compared to what you are served at a restaurant. For example, I never cook omelets with four eggs, but that (or three) is pretty much the standard at a restaurant. Big deal? Not usually, but I was planning on stuffing a pretty good amount of stuff into this omelet. I'll be honest, my first one completely fell apart (I ate that one and gave the nice one to my wife). I believe this is more about patience than anything, having the omelet set up really helps you manipulate it as needed.
Yes, we had a lot of fun. It's so easy to get married in Vegas. Now on to the food!
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