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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.
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Prep Time
45
minutes
mins
Cook Time
20
minutes
mins
Equipment
Ingredients
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
Instructions
For the salad
Wash all the vegetables
Peel the cucumber, chop it and transfer to a bowl
Season with salt and pepper and the lime juice
Dice the tomatoes and add to cucumber
Chop the piment bouc, peppermint and add to the tomato, cucumber mixture along with the grated ginger
In a cast iron pan, grill and caramelize the pineapple slices and then cut them into chunks
Cut the avocado into small chunks
Combine avocado and caramelized pineapple with the remaining ingredients
Drizzle with olive oil
Refrigerate for about 30mns to 45 mns
Enjoy as is or atop the fish filet below
For the fish
Combine all the dry ingredients
Coat the fish filet on both sides with the combined seasonings
Drizzle with olive oil
Let marinate for an hour or so
Heat up a
cast iron grill
Grill the fish on both sides
Half-way through the cooking process drizzle some lime juice
Garnish your fish with the avocado salad
Enjoy