• If you’re looking for a great way to spice up a seafood dish, this grilled fish with pineapple salsa is the answer! The fish is wonderfully light and seasoned with just enough kick from the sharp pineapple. Perfect for a light summer lunch.

    Grilled fish with pineapple salsa


    • ½ small pineapple, finely chopped
    • 2 spring onions, finely chopped
    • ½ red chilli, seeded and finely chopped
    • a small handful of fresh coriander,
    • finely chopped
    • juice of 1 lime
    • sea salt and freshly ground black
    • pepper, to taste
    • 150g (per person) firm sustainable
    • linefish
    • 30ml (2 tbsp) vegetable oil
    • 2,5ml (½ tsp) chilli powder
    • 2,5ml (½ tsp) ground cumin
    • juice of 1 lime
    • fresh coriander, to serve
    • fresh lime wedges, to serve



    Preheat the oven to 180°C.


    For the salsa, combine all of the ingredients in a bowl, mix well, cover and refrigerate until needed.


    Place the linefish fillets in a baking dish and season well.


    Combine the vegetable oil, chilli powder, ground cumin and lime juice in a small bowl, and mix to form a paste.


    Spoon the paste over the fish and bake in the preheated oven until the fish is cooked, about 12 – 15 minutes.


    Serve with the pineapple salsa, fresh coriander and lime wedges. LEILA’S TIP Fish baguettes are popular in Mauritius – simply add any leftover fish to a fresh baguette with plenty of sliced tomato.


    To drink: Pair with a fruity piña colada – the coconut will complement the fish.