Step 1

ADD the chimichurri sauce ingredients to a food processor and pulse until well-combined and consistent in texture. Set aside.

Step 2

PREPARE the radicchio pineapple salad by adding the olive oil, balsamic vinegar, and sea salt to a mixing bowl. Add the radicchio to the bowl and toss well.

Step 3

GRILL the pineapple spears on a grill or in a cast-iron skillet set to medium-high heat for 1 minute per side. Remove from the heat, dice and toss with the radicchio.

Step 4

GRILL the fish on the hot grill set to medium-high heat for 1-2 minutes per side. If using a cast-iron skillet, add the ghee to the skillet and swirl it around the pan prior to adding the fish.

Step 5

ARRANGE fish on top of the radicchio pineapple salad. Top fish with chimichurri sauce.

Step 6

STORE any leftovers in the fridge for up to 2 days.