4 x 200g Aquna Murray Cod fillets
1/2 medium pineapple, peeled
2 1/2 tablespoons extra virgin olive oil, plus extra for brushing
8 garlic cloves, grated
2 teaspoons dried oregano
1 teaspoon ground cumin seeds
1 teaspoon cracked black pepper
1/2 teaspoon ground cloves
2 tablespoons smoked paprika
1/2 jar of peeled, roasted red capsicums
180ml pineapple juice
80ml apple cider vinegar
Sea salt flakes
16 warm corn tortillas
1 large brown onion, finely diced
2 avocados, halved & thinly sliced
2 bunches coriander, stems and leaves coarsely chopped
Fish sauce to taste
3 limes, cut into wedges
Heat the oil in a medium saucepan over a medium-high heat to a light haze. Add the garlic and cook, stirring occasionally, for about 1 minute until lightly coloured. Reduce the heat to medium. Add the oregano, cumin, pepper, smoked paprika and clove and cook until fragrant, about 1 minute. Add the peppers then cook, stirring, for 5 minutes until it begins to fry. Don’t cook too long as the spices will start to burn. Add the pineapple juice, and vinegar and bring to the boil.
Remove from the heat and stand for 5 minutes. Pour the chilli mixture into a blender and blitz to a smooth puree. Season well with salt. In a large bowl, add the Aquna Murray Cod fillets and turn to coat liberally and evenly.
If you are using a charcoal grill, make sure the grill is very hot with evenly burnt-down embers. Before grilling the fish, brush the peeled pineapple with a little oil. Grill the peeled pineapple over a high heat , turning every 3-4 minutes, until it is evenly charred on the outside with tender flesh on the inside. Keep the pineapple warm on a cooler part of the grill while the fish is cooked.
Alternatively, remove and cover with foil.
Brush the Aquna Murray Cod fillets with oil and grill on a wire rack set over the grill bars, skin side down, over a medium heat. Cook the first side for approx 3-4 minutes, to allow the marinade that is around the fish, time to develop a crust. Turn the fish to the other side and cook for further 2-3mins allowing the marinade to develop nice colour.
TIP: The cooking time will vary, depending on the heat of the grill but it could take up to 8-10 minutes. The best way to check is to insert a probe thermometer close against the skewer. The temperature should not exceed 46-48°C (115-118°F).
Remove from the grill and rest for 2 minutes. Thinly slice the pineapple into bite sized pieces and place in a serving dish with a squeeze of lime and a splash of fish sauce to taste.
To serve, place the cooked Aquna Murray Cod fillets in the centre of a serving plate. In a separate bowl, place the warm corn tortillas in a tea towel to keep warm. Combine the raw diced onion with a splash of fish sauce & chopped coriander. Keep this separate so people can help themselves. Do the same with the thinly sliced pineapple, dress lightly with fish sauce, and a little olive oil and lime juice.