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Caribbean Marinated Mako Steaks with Charred Pineapple Salsa
Serves 4

Caribbean Marinated Mako Steaks
4- 5 ounce Mako Steaks
1/4 cup fresh cilantro, finely chopped
1 large clove garlic minced
Juice of 1 lemon
1 scallion minced
1 teaspoon caribbean jerk seasoning
2 tbsp DIVINO Lime infused extra virgin olive oil
Salt and pepper to taste
First, combine the infused oil, jerk seasoning, scallion, garlic, lemon juice and cilantro in a bowl and mix thoroughly. Pour the marinade over the fish, making sure to cover both sides of the Mako steaks with the marinade. Refrigerate 1-2 hours.
Preheat grill to high heat. Remove the steaks from the marinade and pat them dry with a paper towel. Be sure to remove all of the seasonings and marinade before grilling. Allow the steaks to sit out at room temperature for 20 minutes before grilling to ensure even cooking. Brush the grill with a small amount of oil to prevent sticking and grill the steaks for 5-6 minutes each side. You’ll want to cook the steaks to an internal temperature of 145 degrees or until the flesh of the fish turns opaque. Serve with Mako with the pineapple salsa and a drizzle of the DIVINO Lime infused extra virgin olive oil

Charred Pineapple Salsa
1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper, quartered and seeds removed
1/2 small jicama, peeled and cut into ½ inch rings
1 small red onion peeled and cut into ½ inch rings
¼ tsp red pepper flakes (optional)
3 tablespoons DIVINO Coconut white balsamic vinegar
2 tablespoons DIVINO Lime infused extra virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Preheat grill to high. Brush the pineapple, jicama, onion and bell pepper with a small amount of olive oil (to help prevent sticking to the grill) and season them lightly with salt and pepper. Grill, the pineapple, pepper, jicama and onion turning often until the jicama, pineapple and onions have dark grill lines on both sides and the pepper is slightly charred, approximately 4-5 minutes per side. Remove the pepper, jicama, pineapple and onion from the grill and allow to cool on a cutting board.
Once cooled, dice the pineapple, jicama, onion and pepper into 1/4 inch chunks and place in a small mixing bowl. Toss together with the balsamic vinegar, lime olive oil, red pepper flakes, basil and season with salt and pepper to taste. Serve the salsa with the marinated Mako steaks.