What’s for dinner? Grilled fish with pineapple jicama

If you're looking for a great way to spice up a seafood dish, this grilled fish with pineapple jicama salsa is the answer! Simple to make yet comes with tons of flavour.

You’ll need: 500g fish (any fish cleaned and slashed with cuts); 3-4 tablespoons lemon juice; 3-4 tablespoons good olive oil; 1 tablespoon ginger garlic paste; 2 teaspoons red chilli flakes; 3 tablespoons fresh coriander or parsley, finely chopped; salt & pepper to taste; lemon wedges for garnish.

How to: 

Mix the lemon juice, oil and herbs and spices, pour over the fish and marinate for at least 30 minutes. Heat a grill pan on high and oil generously. Place the marinaded fish in the pan and cook for 3 to 4 minutes on each side. Serve hot with lemon wedges and the pineapple jicama.

For the pineapple jicama: 

In a large bowl, whisk together the juice of 2 limes, 2 tablespoons each of olive oil, finely chopped coriander finely chopped shallot, 1 teaspoon each hot sauce and honey, and ¼ teaspoon each of ground cumin and kosher salt. Toss with a bunch of chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno. Season with salt.

*Recipe and image by Capsicum Culinary Studio’s Charne Wylie from the Pretoria campus.

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