Grilled Black Cod with Spicy Pineapple Salsa
Jennifer Danter
Grilling pineapple brings out the natural sweetness while layering in deep smoky flavour at the same time.
Marinade for Fish
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) miso paste
1 Tbsp (15 mL) light soy sauce
1 Tbsp (15 mL) each sesame oil and extra-virgin olive oil
1/2 lime, juiced
16 oz (450 g) fillet of black cod, halibut, or salmon
Salsa
1/2 pineapple, peeled, cored, and sliced into thick rings
1 1/2 tsp (7 mL) extra-virgin olive oil, divided
1/2 cup (125 mL) diced cucumber
1/4 cup (60 mL) chopped cilantro, basil, or tarragon
1/4 (1 tsp) dried chili flakes
1/2 lime, juiced
For marinade, whisk maple syrup with miso, soy sauce, sesame oil, olive oil, and lime juice. Place fish in pie plate and pour marinade overtop. Turn fish over a few times to coat evenly. Cover and refrigerate for 20 to 30 minutes before grilling.
For salsa, brush pineapple rings with 1/2 tsp (2 mL) oil. Preheat barbecue to medium-high.
Grill pineapple over medium-high heat, turning often, until lightly charred, 2 to 4 minutes. Remove each piece as done to a cutting board. Place fish, skin-side down, on grill. Brush top with residual marinade. Close lid and reduce heat to medium. Grill, without turning fish over, until cooked through. Estimate about 5 minutes per 1/2 in (1.25 cm). Remove to plate and let rest for 5 minutes.
Meanwhile, dice pineapple, then place in bowl. Stir in cucumber, cilantro, and chili flakes. Drizzle with remaining 1 tsp (5 mL) oil and squeeze juice from lime overtop. Stir to mix. Place fish on plates and divide salsa overtop.
Serves 4.
Each serving contains: 248 calories; 22 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 24 g total carbohydrates (18 g sugars, 2 g fibre); 348 mg sodium
source: "Sweet & Saucy", from alive #369, July 2013
