Pineapple Goat Cheese Grouper
|Grouper fillet||16 Ounce (4 Pieces, 4 Ounce Each)|
|Canned pineapple slices in juice||15 1⁄4 Ounce, undrained (1 Can)|
|Balsamic vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Goat cheese||2 Ounce, crumbled|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Minced fresh rosemary||1 Tablespoon|
|Minced fresh garlic||2 Teaspoon|
Place fillets in a heavy-duty, zip-top plastic bag.
Drain pineapple, reserving juice.
Combine reserved juice, vinegar, and olive oil; stir well.
Pour over fillets; seal bag, and shake gently until fillets are well coated.
Marinate in refrigerator 30 minutes.
Arrange 4 pineapple slices in an 11x7x 1 1/2-inch baking dish.
Remove fillets from marinade; discard marinade.
Arrange fillets over pineapple.
Sprinkle with cheese, green onions, rosemary, and garlic.
Top with remaining pineapple.
Bake at 375° for 25 minutes or until fish flakes easily when tested with a fork.