Grilled Tilapia on Pineapple Salsa Vermicelli
Ингредиенты
- 4 tilapia fillets (or other white flesh fish), 125 g each
- 1/2 cup (125 ml) pineapple juice
- 1 cup (250 ml) fresh pineapple, diced
- 1/2 orange bell pepper, diced
- 1/3 cup (75 ml) fresh basil, finely chopped
- 2 tablespoons (30 ml) fresh chives, finely chopped
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoon (10 ml) fresh ginger, finely chopped
- 2 cups (500 ml) rice vermicelli, cooked and warm
- Salt and pepper
- Olive oil
Инструкция
- In a bowl, marinate the fish in the pineapple juice for 30 minutes in the refrigerator.
- In another bowl, combine the pineapple, bell pepper, 60 ml (1/4 cup) basil, chives, oil, vinegar and ginger. Add the vermicelli and blend well. Season with salt and pepper.
- Drain the fish. In a very hot and lightly oiled ridged skillet, grill the fish on both sides. Season with salt and pepper.
- Divide the noodles in the centre of the serving plates. Place the fish on the vermicelli. Garnish with the remaining basil and a drizzle of olive oil. Serve immediately.
