Grilled Caribbean Spiced Fish with Pineapple Salsa

Grilled Caribbean Spiced Fish with Pineapple Salsa

I don’t know how I lived half my life without salsas. I was trained in French cuisine with its deep and wonderful classic sauces and never thought to use raw fresh fruit or onion, chilli and herbs to enliven meat or fish dishes, or dress a salad or wake up a sandwich. Now, I make a lot of salsas – Mexican, Asian, Indian. And I think pineapple, raw or roasted, as here, is probably the most reliable salsa ingredient, deep, fresh, sweet-and-sour. Delicious.

 

Caribbean Spiced Fish with Roasted Pineapple Salsa

Ingredients 

4 monkfish tail fillets (about

180g–200g/61/4–7oz each),

skinned

For the spice mix

2 tsp ground allspice

1 tsp chopped thyme leaves

1 tsp paprika

1 garlic clove, crushed

1/2 tsp cayenne pepper

1 tsp light brown soft sugar

1 tsp salt

1/2 tsp ground black pepper

2 tbsp olive oil

juice of 1 lime

For the roasted pineapple salsa

300g/101/2oz pineapple, skin

and eyes removed

1 small red onion, finely diced

1 small red (bell) pepper, deseeded

and finely chopped

1 small red chilli, deseeded and

finely chopped

a small handful of coriander

(cilantro), chopped

juice of about 3 limes, to taste

salt and black pepper

 

Method

  1. Mix the ingredients for the spice mix in a small bowl.
  2. Pat the fish dry with kitchen paper and rub it with the spice mix. Make sure to coat both sides. Cover and chill until you’re ready to cook.
  1. Heat the grill (broiler) to high.
  2. Prepare the pineapple by removing the core and cutting the flesh into spears.
  1. Place the spears on a baking sheet and grill for about 6–8 minutes, or until they caramelize around the edges slightly.  Set aside to cool completely.
  1. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
  2. Place the fish on a baking tray lined with baking parchment and roast for about 12–15 minutes, or until it is cooked through.
  1. While the fish is roasting, chop the grilled pineapple into small dice and mix them with the rest of the salsa ingredients, adding the lime juice in stages to taste.

Once the fish is cooked, serve it with the pan juices and the salsa on top.

This recipe is from my latest book Life’s Too Short To Stuff a Mushroom. Available for pre-order now: https://geni.us/LifesTooShort