Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 12 hours 45 min 12:45
Difficulty Seasoned
Cooking Method Fry Grill
Ingredients Fish Fruit Pineapple Seafood
Equipment BBQ Cast Iron Grill Skillet
Recipe Type Dinner Main Dish
Cooked With VIP Outdoors
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Surf Perch and Pineapple Salsa

There is something special about a simple cook of your fish complemented with a rich topping like in this Surf Perch and Pineapple Salsa.

The fish undergoes a basic dry brine to firm up what would otherwise be quite a soft and potentially mushy fish. After this is placed in a simple fish fry dusting and fried in a skillet.

The pineapple salsa, using grilled pineapple, is a flavorsome accompaniment that complements yet doesn’t overpower the fish. The earlier it is made the better the flavors meld together, it can even be made at home and taken on your fishing trip.

Ingredients

Perch Preparation

1 perch (or other white fish), scaled, cleaned and gutted

salt, as needed

Pineapple Salsa

1 fully ripened pineapple

olive oil, as needed

2 garlic cloves

handful fresh cilantro

1/4 a medium red onion

1 cup cherry tomatoes, halved

1 Jalapeno or Serrano pepper

1/2 lime

Tajin, to taste (or all purpose rub)

Fried Perch

1 cup all-purpose batter mix

1 cup fish fry mix

canola oil, to fry

Equipment

large skillet

grill

plastic bag

Recipe Directions

  1. Score the sides of the fish to allow the salt to react with the fish about 1/2 inch (1cm) deep 1 inch (2.5cm) apart on both sides.

  2. Rub salt into the flesh and skin of the fish then place uncovered to chill for at least 2 hours and preferably overnight.

    Tip: This is a form of dry brining to create a firmer texture to the fish.

  3. Remove the exterior skin of the pineapple. Thinly slice rounds of pineapple then coat with olive oil. 

  4. Place the pineapple on the grill cooking both sides evenly until you have caramelized grill marks. Put aside until needed.

  5. Finely dice the garlic and cilantro. Dice in equal sizes the onion and grilled pineapple. Place all the diced ingredients in a bowl along with the tomatoes.

  6. When it comes to the chili, put as much or as little as you would like. Serrano is a late heat that sneaks up on you.

    Tip: If you like the chili flavor but not the heat, remove the seeds and ribs.

  7. Squeeze into the pineapple mixture the lime. Season with Tanjin. Stir and leave for the flavors to combine while cooking the fish.

  8. Take the fish then wipe dry and remove any excess salt. The fish will still be tacky.

  9. In a gallon plastic bag at the batter mix and fish fry mix, then shake to combine.

  10. Place the fish in the powder mix and make sure the fish is completely covered inside, outside, and in the scores.

  11. Heat oil in a skillet to 325 degrees C (163 degrees C).

    Tip: This oil is cooler than typical frying temperature, this is to allow the fish to cook all the way through without burning the outside.

  12. Place the fish in the heated oil and cook for about 5 minutes, or until brown, then turn and cook the other side for 5 minutes.

    Tip: It is generally a good practice to cook wild-caught fish all the way through as they don’t undergo the safety steps and checks that commercial fish does. 

  13. Place the hot cooked perch on a serving dish then top with the cold pineapple salsa. Serve immediately.

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 12 hours 45 min 12:45
Difficulty Seasoned
Cooking Method Fry Grill
Ingredients Fish Fruit Pineapple Seafood
Equipment BBQ Cast Iron Grill Skillet
Recipe Type Dinner Main Dish
Cooked With VIP Outdoors
Share: