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1
Preheat grill to medium-high heat.
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2
Rub each piece lightly with canola oil.
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3
Rub grates of the grill with a canola oiled paper towel.
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4
Place poblano pepper on grill and grill until blackened.
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5
Remove from grill and place in a paper or resealable plastic bag to rest.
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6
When pepper is cool enough to handle, peel off blackened skin.
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7
Remove the stem and scoop out the seeds.
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8
Chop only half of the pepper and place in a large bowl.
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9
Reserve the other half for another use or discard.
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10
Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes.
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11
Remove from grill to a cutting board and let cool.
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12
When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
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13
In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt.
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14
Mix well and pour over the grilled fruit.
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15
Gently stir to combine, cover and refrigerate for 30 minutes.
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16
Serve on top of fish.
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17
Fish: Preheat grill or steel drum to medium-high.
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18
Rub the grill with a canola oiled paper towel.
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19
Salt and pepper both sides of fish.
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20
Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more.
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21
Remove from heat to a cutting board, cover and let rest for 2 minutes.
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22
Cut into serving size pieces, if desired, and serve immediately with fruit salsa.
