Moroccan Grilled Fish with Pineapple Salsa

"Because of the marinade this is best made with defrosted frozen or fresh fish, rather than cooking the fish from frozen. NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available"
Servings:
2 people

Health Score

High
Medium
Low
9.3 / 10
High score

Glycemic Index

Index
52
Low
Load
15
Moderate

Nutrition per serving:

Calories360.18 kcal18%
Fat8.76 g13%
Carbs29.38 g11%
Sugars19.13 g21%
Protein41.68 g83%
Sodium152.41 mg8%
Fiber4.28 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
52
Low
Glycemic Load
15
Moderate

Ingredients

2 thick skinless cod or haddock fillets, 175-200g each (use sustainable fish from Icelandic or Pacific waters)
1 Belazu preserved lemon, quartered
1 piece jalapeno pepper, from a jar
pinch of saffron strands, crumbled
1 clove garlic, peeled
1⁄2 teaspoon paprika
juice of 1⁄2 lemon
1 tablespoon olive oil
1 dessertspoon fresh parsley leaves
1 dessertspoon fresh coriander leaves
6 pieces from a pack of ready-prepared fresh pineapple
1-2 pieces jalapeno pepper, from a jar
1⁄2 small red onion, peeled
1 dessertspoon fresh coriander

Directions

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