Pre-heat grill to 400F degrees.

Take a half pineapple (be sure it’s cut length wise) and cut the end off, leaving you with a 1 1/2 inch piece of pineapple, crown included. With the end piece, you remove the thick skin and chop into small chunks. Season wth a tiny pinch of paprika and juice from 1/2 lime. Set aside. The whole thick slice of pineapple can be seasoned as well and grilled for at the same time as the fish.

Thoroughly wash and clean the fish. Season the fish cavities with salt and pepper then stuff each cavity with lime slices and pineapple chunks. Rub the outside of the fish with the olive oil and season with salt, pepper and paprika. Tight a piece of kitchen twine on two spots on each fish to hold stuffing in place.

Grill the branzino turning once, until browned and crisp and just cooked through, about 7 minutes per side. The pineapple slice will be grill at the same time.

Serve the grilled branzino with pineapple chucks, fresh lime slices and coarse sea salt.