If you’re looking for a great way to spice up a seafood dish, this grilled fish with pineapple salsa is the answer! The fish is wonderfully light and seasoned with just enough kick from the sharp pineapple. Perfect for a light summer lunch.
Grilled fish with pineapple salsa
Ingredients
- ½ small pineapple, finely chopped
- 2 spring onions, finely chopped
- ½ red chilli, seeded and finely chopped
- a small handful of fresh coriander,
- finely chopped
- juice of 1 lime
- sea salt and freshly ground black
- pepper, to taste
- 150g (per person) firm sustainable
- linefish
- 30ml (2 tbsp) vegetable oil
- 2,5ml (½ tsp) chilli powder
- 2,5ml (½ tsp) ground cumin
- juice of 1 lime
- fresh coriander, to serve
- fresh lime wedges, to serve
Instructions
Preheat the oven to 180°C.
For the salsa, combine all of the ingredients in a bowl, mix well, cover and refrigerate until needed.
Place the linefish fillets in a baking dish and season well.
Combine the vegetable oil, chilli powder, ground cumin and lime juice in a small bowl, and mix to form a paste.
Spoon the paste over the fish and bake in the preheated oven until the fish is cooked, about 12 – 15 minutes.
Serve with the pineapple salsa, fresh coriander and lime wedges. LEILA’S TIP Fish baguettes are popular in Mauritius – simply add any leftover fish to a fresh baguette with plenty of sliced tomato.
Notes
To drink: Pair with a fruity piña colada – the coconut will complement the fish.
