• 2 cups coarsely chopped fresh pineapple
• 1/2 cup chopped red sweet pepper
• 1/4 cup finely chopped red onion
• 3 tablespoon lime juice
• 1 tablespoon snipped fresh cilantro or chives
• 1 tablespoon honey
• 1 small fresh jalapeno pepper, seeded and finely chopped
• 1 1-pound fresh skinless salmon fillet, 1 inch thick
• 1/4 teaspoon ground cumin

• 1. For salsa, in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
• 2. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
• 3. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa. Makes 4 servings.

Fish -- Fruits -- Rosh HaShanah -- Shabbat