Where I live (Queensland’s Sunshine Coast) is pineapple country and we are lucky enough to enjoy the sweetest of pineapples at a fraction of the price that city dwellers pay. Because they are readily available all year round, I normally have one sitting in my fruit bowl and enjoy using them in my cooking in a variety of ways. Pineapples are gorgeous in a salsa, and marry really well with fresh chilli and mint. I devised this recipe as a light and healthy warm weather meal and it’s perfect for this time of year. If you can’t get hold of barramundi, any firm white fish will work fine. The salsa also pairs well with all seafood, as well as chicken and pork.
Ingredients (serves 4):
Salsa
1 1/2 cups diced fresh pineapple
1/2 cup diced tomatoes
2 heaped tablespoons shredded fresh mint
1-2 birds eye chillies, finely chopped (add more if you like it hot!)
juice of half a lime
1/4 teaspoon sea salt
Grinding of black pepper
4 barramundi fillets or other firm white fish
Olive oil
Sea salt and freshly ground black pepper
Method:
1. To make the salsa, place the first 7 ingredients in a bowl and mix well.
2. Rub the fish fillets all over with olive oil, then season generously with sea salt and freshly ground black pepper.
3. Heat a barbeque to medium high direct heat (or you could use a chargrill pan). Add the fish fillets and cook for 3 minutes each side or until cooked to your liking.
4. Serve the fish on a bed of pineapple salsa.
Sounds delicious – perfect for a light summer meal.