This Whole30 grilled fish recipe features a few fresh, bright flavors that make it feel fancy—but it is so simple to prepare. It all starts with a radicchio and grilled pineapple salad tossed in balsamic vinaigrette, which makes for a great base for the meal and tastes both cleansing and sweet. Atop that goes a piece of grilled fish (we used rock cod – a.k.a. Pacific rockfish or Pacific snapper), which is incredibly versatile and mild in flavor. Then, fresh parsley and cilantro come together with lime juice, garlic, olive oil, red wine vinegar, and sea salt for a beautiful chimichurri sauce that ties the whole meal together with a pop of color and citrus. Drizzle (or pour!) as much as your heart desires onto your fish to really turn up that herb-y goodness.

Tips and tricks:

Though this grilled fish meal comes together pretty quickly, you can always simplify the preparation process even more by opting for canned pineapple instead of fresh to minimize the chopping. Just be sure your can lists “pineapple” as the only ingredient, as canned fruits are often packed with sneaky added sugar. Of course, you can also use bagged greens and skip chopping up the radicchio. 

And don’t feel tied to the radicchio if it isn’t your preferred salad green, either. Any variety of lettuce or leafy green will do. (Though, we must say that radicchio’s spice, bitterness, and crunch balance out the sweet, soft grilled pineapple oh so nicely.) That said, you can always get creative with the fruit in your salad, too. Peaches, apricots, and plums are all great seasonal options to incorporate. The same goes for your grilled fish. Other varieties, such as salmon, tilapia, Mahi Mahi, or halibut all sub into this meal seamlessly. 

Finally, though fresh cilantro and parsley are the two herbs typically used in chimichurri sauces, you can mix this one up with whatever other fresh herbs you have handy, like basil or dill. Consider this delightful green sauce your opportunity to use up whatever fresh herbs you have around that might otherwise go to waste!

Whether you’re looking to impress at an evening dinner party with friends and family or just want to spice up your weeknight routine, this simple but elevated Whole30 fish recipe is sure to be a hit.

Grilled Fish with Chimichurri & Pineapple Salad

Grilled Fish with Chimichurri and Radicchio Pineapple Salad
Photo Credit: Sarah Steffens
Grilled Fish with Chimichurri and Radicchio Pineapple Salad

Grilled Fish with Chimichurri and Pineapple Salad

Summer is the perfect time to enjoy seafood—and the grill makes it quick and easy to enjoy the catch of the day (or those frozen filets you’ve had in the freezer!) any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, lunch
Servings 4 people


  • 1 grill or cast iron skillet



  • 2 cups fresh cilantro
  • 2 cups fresh parsley
  • 1/2 fresh lime juiced
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 1 medium garlic clove peeled & minced

Radicchio Pineapple Salad

  • 2 tbsp olive oil
  • 1 tbsp balsamic
  • 1/2 tsp sea salt
  • 1 medium head of radicchio
  • 1/4 fresh pineapple sliced in spears

Grilled Rock Cod

  • 1 tbsp ghee or coconut oil
  • 1-1.5 lbs rock cod


  • ADD the chimichurri sauce ingredients to a food processor and pulse until well-combined and consistent in texture. Set aside.
  • 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.
  • 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.
  • 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.
  • ARRANGE fish on top of the radicchio pineapple salad. Top fish with chimichurri sauce.
  • STORE any leftovers in the fridge for up to 2 days.
Keyword fish, grill, grilling, summer
Tried this recipe?Let us know how it was!

Published by Liz Parrent

Liz Parrent is Whole30's Senior Content Marketing Manager. She comes to Whole30 with over a decade of CPG and content marketing experience in the health and wellness space. Having been a part of Primal Kitchen's founding and pre-acquisition team, Liz holds a deep passion for the Whole30 community and the transformative power of a whole foods-focused lifestyle.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.