Grilled fish with pineapple salsa

May 10, 2013 (Last Updated: January 11, 2019)
Grilled fish with pineapple salsa recipe

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.

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