Delicious Cod, Pineapple Jalapeños Salsa and Coriander Oil
A perfect summer dish ! This grilled pineapple, jalapeños salsa is fresh, sweet, salty, sour and spicy at the same time and complements the taste of the fish in the most fabulous way.
Method
Salsa
1. Skin the pine apple. Cut it to disks and take away the wooden parts in the centre.
2. Finally chop the shallots and set them aside in large ball
3. Grill the pineapples disks on the BBQ. Take them away when they are tender and have a nice char. Save 2 disks for plating and chop the rest to small cubes, add it to shallots
4. Grill the plum tomatoes and let the skin burn, remove the burnt skin, finely chop them and add them to the pineapple and shallots
5. Cut the Jalapeno head, roll it in your hands to take the seeds out, then finely chop the Jalapeno and add it to the rest of ingredients
6. Crumble the feta cheese and toss it together with the rest of ingredients.
7. Pick a few Mint leaves. Put them on top of each other, role them like a cigar and chop it with a sharp knife. Toss them in the same bawl where you have the rest of ingredients.
8. Add the lime Juice together with honey on top and mix well, now your salsa is ready.
Cod
1. Cut the cod to 2 nice pieces, dry it with paper towel and season with some salt on the skin and all sides.
2. In a hot nonstick pan, add olive oil. Once the oil is hot slowly lay the fish away from yourself (you do not want the hot oil to splash at you). Decrease the heat to medium, let the fish be there for 5 min till the skin is crispy and golden. Use the oil to base the fish as it cooks then flip he fish carefully to the other side and let it be for 2 to 3 min.
Plating
1. Place one of the Pineapple disks on the plate fill it up with Salsa and place the fish on top of Salsa
2. as the salsa liquid oozes out in the plate, add few drops of coriander oil, garnish with baby mint and mint flowers
Coriander Oil
- Mix the coriander leaves with Rapeseed oil in a blender
- Place a paper towel in a sieve and let the oil pass that to a large bowl
- Once the oil is completely filter move it to squeeze bottle, you can keep this in the fridge for a week and use it for other dishes as well
tips: let the fish to be out of fridge for at least 10 min to arrive to room temperature, do not use the fish when it is to cold.
Cod, grilled pineapple jalapeños salsa
Equipment
- BBQ
Ingredients
- 400 g Cod back with skin on
- 1 Pineapple Medium/Large
- 1 Green Jalapeño
- 4 Plum tomatoes
- 1 Lime
- 2 tbsp Honey
- 100 g Feta cheese
- 1 dl Mint leaves
- 4 bunch Coriander
- 3 dl rapeseed oil
- 1 Banana Shallots Small
- 1 tbsp Olive oil
- 1 pinch Kosher salt
