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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 2
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.