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Barbecued fish with a pineapple & orange salsa

Method

  • Combine the pineapple, oranges, spring onions and chillies with a decent amount of salt and pepper, a slurp of oil, the honey, garlic and mint. Taste for seasoning and set aside for up to 1 hour.
  • When ready, lightly oil and season the fish and cook on a preheated ridged grill (or BBQ), the better looking side down first.
  • Place the fish on a mound of the salsa on individual plates with lime juice sprinkled on top and a lime wedge on the side.

 

Ingredients

  • 1 cup diced fresh, peeled pineapple
  • 3 small oranges, peeled & segmented
  • 3 spring (green) onions, finely chopped
  • 2 small red chillies, seeded & finely sliced
  • sea salt & freshly ground pepper
  • olive oil
  • 1 tbsp honey
  • 1 plump garlic clove, crushed
  • a few fresh mint leaves
  • 6 x 180 gm fish steaks
  • 2-3 limes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm