ALive and Cooking

Click here to print

Close this window


Salsa Grilled Sole


2 sole fish

1/2 fresh pineapple

10 capers, finely chopped

1/2 red onion, finely chopped

2 cloves garlic, finely chopped

2 truss tomatoes, roughly diced

1/4 bunch coriander, finely chopped

1 tbsp. grated parmesan cheese


Extra virgin olive oil

Sea salt flakes


Remove the flesh from the pineapple, keeping the skin casing intact to use as the bowl. Chop the flesh and add to a bowl with capers, onion, garlic, tomatoes, coriander, a pinch of salt and a good splash of oil.

Stir to combine and fill the pineapple casing with the mixture. Cover with parmesan and place on a tray with the fish. Add a cube of butter to each fish, sprinkle with salt and grill for 15 mins.


Salsa Grilled Sole