Grilled fish on a pineapple bed with spicy salsa
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This elegant and incredibly simple dish utilizes almost every part of the pineapple, along with a fillet of bass or snapper. The pineapple peel protects the fish from direct heat, preventing it from burning and preserving its juiciness. The pineapple pulp makes a wonderful salsa, rich with island flavors. Serving the fish on pineapple "planks" is a fun and impressive sight.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless sea bass or snapper fillets (170g each)
- 1 ripe pineapple
- 1 piece peeled ginger (5 cm)
- 1/2 cup coarsely chopped cilantro
- 2 tbsp vegetable oil, plus extra for greasing
- 2 ripe plum tomatoes, seeded and diced
- 1 small orange bell pepper, finely chopped
- 1 medium jalapeño, chopped
- Juice of 1 lime
- 1/2 small red onion, finely chopped
- 2 tablespoons soy sauce
- 1 tbsp. honey
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Recipes with similar ingredients: red snapper, plum tomatoes, jalapeno pepper, ginger root, sweet pepper, lime juice, red onion, soy sauce, honey, cilantro
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Cut off and discard the top of the pineapple. Trim the sides to create 4 flat "planks." Cut the pineapple flesh into small cubes (remove the core) and place in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; set the rest aside. Add the cilantro, oil, tomatoes, bell pepper, jalapeño, onion, and lime juice to the pineapple pulp. Season with 1/4 teaspoon of salt, stir, and refrigerate while you prepare the fish.
- In a small bowl, combine the soy sauce, honey, and remaining ginger. Brush the fish with oil and sprinkle lightly with salt. Lightly coat the top of the pineapple "planks" (the flesh side) with the soy sauce mixture, and place the fish fillet on top. Brush the remaining soy sauce mixture over the fish, folding the thinner part of the fillet under itself if necessary to fit the pineapple.
- Place the planks on the grill, cover, and cook for 15-20 minutes until the fish is cooked through. Serve the fish on the pineapple with a little salsa on top. Serve the remaining salsa in a separate bowl or save it for use with the chips.
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