Pike-perch skewers with green sofrito and pineapple
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , skewers, pan
Ingredients
• 800 g pike-perch fillet without skin
• 1 baby pineapple
• Olive oil
• various chili peppers to taste
• fresh coriander, chopped
• 2 garlic cloves, chopped
• 5 spring onions
• Salt
• Pepper
• Cardamom
• Cumin
• Lime juice
• 2 green peppers
• 2 sticks of celery
• 400 g green tomatoes (e.g. Green Zebra)
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preparation
➊ For the marinade, chop the chili peppers, 1 spring onion, 1 garlic clove and the coriander and mix with oil and lime juice. Season to taste with salt, pepper, cardamom and cumin. The marinade should be a little too sour and spicy, then it will go well with the fish later.
➋ Cut the pike-perch into cubes, mix with marinade and let it sit for about 1 hour.
➌ Set the grill to around 200 °C and set up a direct and an indirect grill zone. For the sofrito, place a suitable pan in the direct area and sauté the remaining chopped vegetables in it with a little oil. Season with salt and pepper and add lime juice and coriander to taste.
➍ Quarter the pineapple lengthways and roast it on all sides on the grill. Place the pan and the pineapple in the indirect area and let it cook there.
➎ Remove the pike-perch from the marinade and put it on skewers – a double skewer prevents the pieces from turning or falling off. Then oil the grill and grill the skewers vigorously but only briefly over the embers.
To serve, place on the sofrito and serve with the pineapple.
Recipe by Oliver Sievers
"The most important thing about BBQ is good food and the fun you have with family and friends." Olli Sievers works as a grill master and meat specialist at DON CARNE. His hobbies are cooking, grilling, traveling and reading. Since 2012 he has been traveling with the BBQ Wiesels to championships at home and abroad.
Recipe from FIRE&FOOD issue 03/2018
