Because of the marinade this is best made with defrosted frozen or fresh fish, rather than cooking the fish from frozen.
This recipe is taken from Delia's How to Cheat at Cooking
2 thick skinless cod or haddock fillets, 175-200g each (use sustainable fish from Icelandic or Pacific waters)
For the marinade
1 Belazu preserved lemon, quartered
1 piece jalapeno pepper, from a jar
pinch of saffron strands, crumbled
1 clove garlic, peeled
1⁄2 teaspoon paprika
juice of 1⁄2 lemon
1 tablespoon olive oil
1 dessertspoon fresh parsley leaves
1 dessertspoon fresh coriander leaves
For the pineapple salsa
6 pieces from a pack of ready-prepared fresh pineapple
1-2 pieces jalapeno pepper, from a jar
1⁄2 small red onion, peeled
1 dessertspoon fresh coriander
Just pile the marinade ingredients into a mini-chopper and whiz them to a coarse purée.
Now place the fish fillets in a shallow heatproof dish, season with salt, then spread the marinade over both sides.
Cover the dish and leave on one side for up to 30 minutes at room temperature. The salsa ingredients can now go into the same mini-chopper (no need to wash it first). Pulse till just evenly chopped, then spoon into a serving bowl.
To cook the fish: pre-heat the grill to its highest setting for 10 minutes. Place the fish about 10cm from the heat source and grill it for 10 minutes or until golden and cooked through.
Nice served with something green, like rocket, with any escaped juices spooned over, and the salsa.