With the weather warming up, barbecues will soon be a weekly occurrence for many families. While I’m definitely a big fan of a traditional “steak & sausages” cook up, I also like to change things up every now and then and do a barbecued fish meal. My favourite fish to barbecue are mild, delicate ocean fish such as Pearl Perch and Spanish Mackerel (pictured here).

Cinnamon pineapple is a lesser known side dish which goes surprisingly well with this meal! I hope you like it!

20150303_200159Ingredients*:

  • White Fish Fillets (of your choice)
  • 1 Lemon
  • 1 Pineapple
  • Cinnamon
  • Cherry Tomatoes
  • Asparagus
  • Olive Oil
  • Pink Himalayan Salt
  • Black Cracked Pepper

*Organic ingredients wherever possible

Method:

  1. Turn on the BBQ, apply olive oil to the hot plate, and lay a large sheet of foil on top. Spread more oil over the top of the foil.
  2. Sprinkle lemon, salt & pepper on the fish filets, ready to cook.
  3. Place fish fillets onto the foil. Be sure to watch closely! They won’t take long. Flip carefully after a minute or so, then remove once cooked. When ready, they should come apart easily when poked, yet still be moist inside.
  4. Remove & dispose of foil.
  5. Cut pineapple into circular slices, and sprinkle with cinnamon.
  6. Thoroughly barbecue the slices in olive oil, along with the veggies.
  7. After a few minutes, turn the pineapple slices over.
  8. Serve when ready! Enjoy!

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