This grilled pineapple avocado salad is packed with wonderful flavors that will awaken your senses. |

Blackened fish filet & habanero spiced pineapple avocado salad

This salad is as delicious on its own as it is atop fish. I recommend you try both versions. Also feel free to adjust the seasoning to your taste.
Prep Time 45 minutes
Cook Time 20 minutes


For the salad

  • 1 medium size avocado
  • 3-4 Pineapple slices
  • ½ Cucumber
  • 1 to mato
  • ½ piment bouc or to taste
  • 1-2 Lime juice
  • ¼ tsp freshly grated ginger
  • Salt & pepper to taste
  • Fresh peppermint leaves ti bonm
  • Olive oil

For the fish

  • 1 fish filet
  • 1/8 tsp paprika
  • 1/8 tsp chili
  • 1/8 tsp cayenne
  • Salt & Pepper to taste
  • 1 lime juice


For the salad

  1. Wash all the vegetables
  2. Peel the cucumber, chop it and transfer to a bowl
  3. Season with salt and pepper and the lime juice
  4. Dice the tomatoes and add to cucumber
  5. Chop the piment bouc, peppermint and add to the tomato, cucumber mixture along with the grated ginger
  6. In a cast iron pan, grill and caramelize the pineapple slices and then cut them into chunks
  7. Cut the avocado into small chunks
  8. Combine avocado and caramelized pineapple with the remaining ingredients
  9. Drizzle with olive oil
  10. Refrigerate for about 30mns to 45 mns
  11. Enjoy as is or atop the fish filet below

For the fish

  1. Combine all the dry ingredients
  2. Coat the fish filet on both sides with the combined seasonings
  3. Drizzle with olive oil
  4. Let marinate for an hour or so
  5. Heat up a cast iron grill

  6. Grill the fish on both sides
  7. Half-way through the cooking process drizzle some lime juice
  8. Garnish your fish with the avocado salad
  9. Enjoy