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Grilled Black Cod with Spicy Pineapple Salsa


    Grilled Black Cod with Spicy Pineapple Salsa

    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


    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


    Grilled Black Cod with Spicy Pineapple Salsa




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