Grilled brill fillets with lemon and pumpkin seed salsa


Preparation info

  • Difficulty


  • Serves


Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

Grilled fish is fast to prepare, and if you take a little more time and marinate the fish first you can easily vary the flavours of your winter suppers. Iโ€™ve used brill fillets for this recipe, but bream, cod or snapper would be good choices, too.


  • 2 brill fillets, weighing about 200g each
  • 3โ€“4 tablespoons soy sauce
  • 2 cloves garlic, finely chopped
  • small piece of ginger, finely chopped
  • ยผ teaspoon five spice powder (optional)
  • 2 tablespoons sunflower oil

for the salsa

  • 1 preserved lemon
  • 70 g green olives, stoned and chopped
  • 2 tablespoons pumpkin seeds, toasted and lightly crushed
  • 2โ€“3 spring onions, finely chopped
  • 2 tablespoons chopped parsley
  • 1โ€“2 tablespoons olive oil


Put the fillets side by side in a dish, mix together the soy sauce, garlic, ginger and five spice and spoon it over the fish to cover it evenly. Set aside for 30โ€“60 minutes, turning the fillets once, and spooning the marinade over any bits that are still white.

Meanwhile, make the salsa. Discard the flesh of the lemon and cut the peel into dice. Combine with the olives, pumpkin seeds, spring onions and parsley and add the olive oil.

Heat the grill, remove any bits of garlic or ginger from the fish and brush on both sides with the oil. Grill for 2โ€“3 minutes each side, depending on the thickness. Serve the fish with the salsa.