Spicy Marinated Fish with Pineapple Salsa
I couldn’t possibly do without my mini-chopper: it’s invaluable, and I would recommend everyone to invest in one – in fact it’s very cheap and makes this recipe a doddle.
By the way, the word marinated here is a moveable feast, depending on whether you’ve got 10 minutes or as many hours. It has to be said, though, even if you have no time at all, this is still quite outstanding considering the preparation is achieved in moments.
This recipe is from A Year In My Kitchen Serves 2
Just pile the marinade ingredients into a mini-chopper (crumbling the saffron strands first) and whiz them to a coarse puree.
Now place the fish fillets in a shallow heatproof dish, season with salt, then spread half the mixture over the surface of each fillet. Turn them over and spread the rest of the mixture on the other side. Cover the dish and leave on one side for up to 30 minutes at room temperature (or longer in a fridge). The salsa ingredients can now go into the same mini-chopper (no need to wash it first). Pulse till just evenly chopped, then spoon it into a serving bowl.
To cook the fish: pre-heat the grill to its highest setting for 10 minutes. Place the fish four inches (10cm) from the heat source and give it five minutes before carefully turning the fish over and grilling on the other side for another five minutes or until nicely browned. Serve the fish on a bed of rocket leaves with any escaped juiced spooned over, and the salsa to go with it.
Great on its own or with couscous, rice or potato wedges.