Mako shark with griddled pineapple salsa

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Ingredients

  • Salsa:
  • 1 medium ripe pineapple, trimmed, cored, quartered lengthwise and cut again lengthwise
  • Drizzle extra-virgin olive oil
  • 2 limes, juiced and lime halves reserved
  • 1 small red onion, minced
  • 1/2 bunch fresh mint, leaves finely chopped (about 1/2 cup leaves)
  • 1/2 bunch fresh coriander, leaves finely chopped (about 1/2 cup leaves)
  • Couple pinches salt
  • Caster sugar, optional
  • Fish:
  • 4 (8-ounce) center-cut mako shark fillets
  • Drizzle extra-virgin olive oil
  • 1 teaspoon salt
  • 20 grinds black pepper

Use imperial measurements

Method

How to make Mako shark with griddled pineapple salsa


Salsa:

1)Heat a griddle pan over medium-high heat. Lightly rub the pineapple pieces with oil. Griddle on all sides, about 2 minutes per side or until lightly caramelised with nice char marks. Remove from grill and set aside to cool slightly.

2) Cut griddled pineapple into 1.5-cm dice and add to a medium bowl. Add all remaining salsa ingredients, including the lime halves. These will lend the additional lime oils in the rinds to the mixture, making a more aromatic salsa. Set aside until ready to use.

3) While griddle is still hot, rub each shark steak with olive oil and season with salt and pepper.

4) Place steaks on griddle across the griddle ribs and cook for about 3 to 5 minutes per side, depending on the thickness of the steaks. Gently turn fish so it does not fall apart. Once the flesh has become opaque and firm to the touch, it is cooked through. Remove to a platter and spoon salsa over fish. Serve immediately.

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