About this recipe:A salad-style salsa provides punchy flavour for perfectly simple grilled fish. Just add some baby new potatoes and fast-cook petits pois for a refreshingly different meal. Delicious!
1 red onion, halved and very thinly sliced
4 tomatoes, halved and cored
1/4 tsp dried crushed chillies
1 tbsp chopped stem ginger
1 tsp sugar
1 tbsp tomato purée
1 tbsp red wine vinegar
3 tbsp olive oil
4 thick-cut skinless haddock fillets
mustard and cress, to garnish
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Method Prep:10min › Cook:6min › Ready in:16min
Prepare the salsa: Separate the onion slices into shreds and put them into a bowl. Thinly slice the tomatoes and add to the bowl. Sprinkle in the chilli flakes, ginger and sugar, then stir in the tomato purée and vinegar with seasoning to taste. Stir in 2 tbsp of the olive oil and set aside.
Cook the haddock: Preheat the grill to high. Lightly oil the grill pan, then add the haddock portions, skin side up, and brush with a little of the remaining oil. Cook for 3 minutes. Turn the fish, brush with the remaining oil and cook for a further 3 minutes or until cooked through.
Serve: Divide the salsa among four plates and lay the haddock portions on top. Garnish with mustard and cress and serve immediately.
For haddock, use hake or whiting.
This recipe will also work with thin fillets; just reduce the cooking time slightly.
Tuna with cucumber and watercress salsa: For a green salsa, peel and dice 1/2 cucumber, dice 2 celery sticks, seed and chop 1 green chilli, and shred 50g watercress. Mix with the grated zest and juice of 1 lime and 2 tbsp extra virgin olive oil. Grill or griddle 4 tuna steaks instead of the haddock. Serve with the salsa and with couscous and grilled or sautéed courgettes.