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.