Grilled Fish With Corn And Pineapple Salsa

Ingredients list for Grilled Fish With Corn And Pineapple Salsa

• 8 King fish
• to taste Corn kernels
• 4 tablespoons Lemon juice
• 2 tablespoons Malt vinegar
• 3 teaspoons English mustard paste
• 2 inch piece Ginger cut into thin strips
• floret Rice bran oil
• 16 Cloves
• 1/2 cup Corn kernels
• 10-12 Fresh basil leaves
• 1 large Onion roasted and finely chopped
• Garlic roasted and finely chopped
• 2 medium Tomatoes roasted and finely chopped
• 2 slices Canned pineapple chopped
• 1 Jalapeno chopped
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Marinate fish in salt, one tablespoon lemon juice, malt vinegar and English mustard paste for half an hour.
2. Marinate ginger strips two tablespoons of lemon juice adding salt to taste. Set aside for garnish.
3. Lightly oil a grill rack with rice bran oil. Stud marinated darnes with cloves, place them on hot grill and cook for eight to ten minutes (or until fish flakes easily with fork) turning once.
4. Do not overcook the fish. Remove cloves. To make salsa, cook corn niblets with half cup of water on Microwave HIGH for one minute. Drain.
5. Tear basil hands with hand leaving aside a few for garnish. Mix together corn, onion, garlic, tomatoes, pineapple, jalapeno pepper, salt, basil leaves and the remaining lemon juice.
6. Mix well and add chopped coriander leaves. To serve: place salsa on a plate. Place grilled fish over it and garnish with ginger strips and basil leaves.