Zander with Piquant Sauce

Name: Zander with Piquant Sauce
Yield: Serves 4
Cuisine: Swedish
Ingredients: 1 tablespoon grated fresh ginger; 1 small onion, finely chopped; 1 red pepper, deseeded and diced; 3–4 teaspoons piri-piri seasoning or crushed dried chillies; 3 tablespoons olive oil; 1 thick fillet of pike or zander (weighing about 700 g (1½ lb); 1 thick fillet of pike or zander (weighing about 700 g (1½ lb); salt and freshly ground black pepper; a dash of red wine vinegar; salt and freshly ground black pepper; 1 small can chopped tomatoes; 1 tablespoon dark muscovado sugar; 1 garlic clove, crushed; 3–4 hot red chillies, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

1 thick fillet of pike or zander (weighing about 700 g (1½ lb)
3

Europe
Sweden
Fish course
Pescatarian
Summer
Nordic
Gluten-free

Method

First make the relish. Heat the olive oil in a small saucepan and add all the relish ingredients. Bring up to the boil, reduce the heat and simmer for about 20 minutes or so, until reduced to an almost chutney-like consistency. Season with some salt and pepper, and then chill.

To cook the fish, brush with olive oil and sprinkle with the piri-piri seasoning or dried chillies. Grill until