Moroccan Grilled Fish with Pineapple Salsa
Because of the marinade this is best made with defrosted frozen or fresh fish, rather than cooking the fish from frozen.
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This recipe is taken from Delia's How to Cheat at Cooking
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.
Great on its own or with couscous.
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Spread home-made tartare sauce, breadcrumbs and cheese over any white fish fillets for a lunch or supper dish in minutes. Who says fast food is a bad idea?
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