Cooked - Grilled Caribbean Spiced Fish With Pineapple Salsa

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Home Pricing Community My Recipes

Grilled Caribbean Spiced Fish With Pineapple Salsa

4.0

4 monkfish tail fillets (about 180g–200g/6¼–7oz each), skinned

2 tsp ground allspice

1 tsp chopped thyme leaves

1 tsp paprika

1 garlic clove, crushed

½ tsp cayenne pepper

1 tsp light brown soft sugar

1 tsp salt

½ tsp ground black pepper

2 tbsp olive oil

Juice of 1 lime

300g/10½oz pineapple, skin and eyes removed

1 small red onion, finely diced

1 small red (bell) pepper, deseeded and finely chopped

1 small red chilli, deseeded and finely chopped

A small handful of coriander (cilantro), chopped

Juice of about 3 limes, to taste

Salt and black pepper

Mix the ingredients for the spice mix in a small bowl.
Pat the fish dry with kitchen paper and rub it with the spice mix. Make sure to coat both sides. Cover and chill until you’re ready to cook.
Heat the grill (broiler) to high.
Prepare the pineapple by removing the core and cutting the flesh into spears.
Place the spears on a baking sheet and grill for about 6–8 minutes, or until they caramelize around the edges slightly. Set aside to cool completely.
Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Place the fish on a baking tray lined with baking parchment and roast for about 12–15 minutes, or until it is cooked through.
While the fish is roasting, chop the grilled pineapple into small dice and mix them with the rest of the salsa ingredients, adding the lime juice in stages to taste.
Once the fish is cooked, serve it with the pan juices and the salsa on top.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Fish

CuisineCaribbean

Occasions🍽️Dinner PartySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 60 weeks ago

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