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. I’ve used brill fillets for this recipe, but bream, cod or snapper would be good choices, too.
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 30–60 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 2–3 minutes each side, depending on the thickness. Serve the fish with the salsa.
© 2005 Jill Norman. All rights reserved.