Blackened fish filet & habanero spiced pineapple avocado salad

This salad is as delicious on its own as it is atop fish. I recommend you try both versions. Also feel free to adjust the seasoning to your taste. 🔪

under 65mins
main
Updated on 10 June 2024

Ingredients for servings

    For the salad

  • 1 medium size avocado

  • 4 Pineapple slice

  • 0.5 Cucumber

  • 1 tomato

  • 0.5 piment bouc to taste

  • 2 Lime juice

  • 0.25 tsp freshly grated ginger

  • salt & pepper to taste

  • fresh peppermint leaves

  • Olive oil

    • For the fish

  • 1 fish filet

  • 0.125 tsp paprika

  • 0.125 tsp chili

  • 0.125 tsp cayenne

  • salt & Pepper to taste

  • 1 Lime

Directions

    for the salad

  • Wash all the vegetables.

  • Peel the cucumber, chop it and transfer to a bowl

  • Season with salt and pepper and the lime juice

  • Dice the tomatoes and add to cucumber

  • Chop the piment bouc, peppermint and add to the tomato, cucumber mixture along with the grated ginger

  • In a cast iron pan, grill and caramelize the pineapple slices and then cut them into chunks

  • Cut the avocado into small chunks

  • Drizzle with olive oil

  • Refrigerate for about 30mns to 45 mns

  • Enjoy as is or atop the fish filet below

    • For the fish

  • Combine all the dry ingredients

  • Coat the fish filet on both sides with the combined seasonings

  • Drizzle with olive oil

  • Let marinate for an hour or so

  • Heat up a cast iron grill

  • Grill the fish on both sides

  • Half-way through the cooking process drizzle some lime juice

  • Garnish your fish with the avocado salad

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