Have you ever tried barbecued limes? If not, I thoroughly recommend that you do! They become so smoky and sweet as their juices caramelise on a sizzling-hot barbecue. Deliciousness.
I often find that grilling vegetables over a smoking hot barbecue gives them a beautiful flavour and turns otherwise plain veges into gorgeous comfort food. Eventhough summer and grilling season is officially over, there is nothing better than standing near a hot barbecue on a cold wintry night, the lovely aromas of char grill whetting the appetite.
Since I had been nursing a cold for a few days and was beginning to tire of enormous amounts of garlic, as was everyone else who came within a couple of feet of me, to help increase my vitamin C intake my body began to crave citrus and other high vit C foods.
So, while the night’s dinner idea started with the thought of beautifully sweet, char-grilled limes, I was soon adding my bargain $1.49 pack of tri-colour capsicums to the mix. Having said that I’ve probably burned the life out of any vit C that remained in my reduced capsicum. But the flavour was worth it… Oh and I made sure to treat the pineapple the same way since my plans to make fresh pineapple sweet and sour pork have been overtaken by other, more important, cravings.
The whole meal (plus 3/4 of a pineapple and enough capsicum relish for lunch the next day) cost $14.30.
Fish with grilled pineapple, capsicum and lime salsa
Char-grilled limes are really a star of this dish. They are perfect to serve alongside fish, seafood, chicken or even grilled vegetable salad. They are great in summer to add some zest to a meal, but I think I prefer the caramelised warmth of their flesh in winter.
- 2 x 200g white fish fillets (I used sea perch)
- 1 tbsp plain flour
- 1 tbsp olive oil
Grilled vegetable, pineapple and lime salsa
- 1 red capsicum
- 1 green capsicum
- 1 yellow capsicum
- 3 fresh pineapple slices // or 3 tinned pineapple slices
- 1/2 Spanish (red) onion
- 1 lime, cut in half longways
Vegetables: Cut capsicum into quarters and remove seeds. Remove the spiky green skin off fresh pineapple rings. Heat barbecue to smoking hot and grill pineapple rings, capsicum, onion and lime (flesh side down) for 4 minutes or until lightly charred. Flip all vegetables onto the other side and grill for another 4 minutes. Transfer to a bowl, cover with cling wrap and allow to soften. Once soft and cooled, you can peel the charred skin off the capsicum and slice it into smaller pieces. Slice pineapple rings into smaller pieces, removing the core if using fresh pineapple. Slice onion.
Fish: dust fish fillets with some flour. Heat oil in a frypan and cook on medium high heat for 3-5 minutes, or until the fish is browned and starting to turn opaque. Flip and cook for a further 2-3 minutes to brown the other side. Fish is cooked if it flakes easily when pulled apart with a fork.
Serving: Serve fish fillets with the salsa on the side and lime halves for dressing. Drizzle any of the vegetable juices that might have formed in the dish over the fish.