Grilled Kabeljou with Salsa

Name: Grilled Kabeljou with Salsa
Ingredients: 800 g Kabeljou fillet; 30 ml (2 tablespoons) olive oil; 50 g jalapeno butter (See past recipe for Grilled Corn with Jalapeno Butter – 12 August 2002); salt and pepper to taste; salsa:; 4 tomatoes, diced; ½ English cucumber, diced; 60 ml (4 tablespoons) sundried tomatoes in olive oil, chopped; 30 ml (2 tablespoons) pickled jalapenos chilies, finely chopped; 1 avocado pear, diced; 60 ml (4 tablespoons) fresh coriander leaves; 5 ml (1 teaspoon) fresh lemon juice; salt and pepper to taste

I like to grill fresh line fish and dress it with this Mexican-style salsa. Serve with crispy bread and butter for a perfect lunch

Published 29 September 2024

Method

Preheat oven grill.
Wash and dry the fish fillet. Cut into 4 portions. Make 3 diagonal cuts into the skin of each piece of fish. Heat a baking sheet in the oven. Brush the fish with olive oil, season with salt and pepper and place a bit of butter into each cut in the fish. Place the fish onto the hot baking sheet and grill for 6 to 8 minutes until just cooked through.
Make the salsa. Mix all the salsa ingredients taking care not to mush up the avocado pear.
Serve the grilled fish surrounded by the salsa.