Grilled Caribbean Spiced Fish with Pineapple Salsa

I don’t know how I lived half my life without salsas. I was trained in French cuisine with its deep and wonderful classic sauces and never thought to use raw fresh fruit or onion, chilli and herbs to enliven meat or fish dishes, or dress a salad or wake up a sandwich. Now, I make a lot of salsas – Mexican, Asian, Indian. And I think pineapple, raw or roasted, as here, is probably the most reliable salsa ingredient, deep, fresh, sweet-and-sour. Delicious.

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