Yield: 4 servings 3 cups diced pineapple (1/4") 2 Tbsp. minced fresh habañero pepper 2 tsp. canola oil3/4 tsp. kosher salt 4 6-oz. snapper fillets 1 cup California Ripe Olives, wedged1/4 cup finely diced red onion (1/8")1/4 cup finely diced red bell peppers (1/8")1/4 cup chopped cilantro 1 Tbsp. lime juice pinch ground coriander Place 1 cup of pineapple, 2 tsp. habañero pepper, canola oil and 1/2 tsp. salt in the bowl of a small food processor. Purèe until smooth and pour into a shallow ...

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