Grilled brill fillets with lemon and pumpkin seed salsa

Name: Grilled brill fillets with lemon and pumpkin seed salsa
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: 2 tablespoons chopped parsley; 1–2 tablespoons olive oil; 1 preserved lemon; ¼ teaspoon five spice powder (optional); 2 tablespoons sunflower oil; 2 cloves garlic, finely chopped; small piece of ginger, finely chopped; 70 g green olives, stoned and chopped; 2 tablespoons pumpkin seeds, toasted and lightly crushed; 2 brill fillets, weighing about 200g each; 2–3 spring onions, finely chopped; 3–4 tablespoons soy sauce

Preparation info

Serves
2

Difficulty
Medium

Appears in

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. I’ve used brill fillets for this recipe, but bream, cod or snapper would be good choices, too.

Ingredients

2 brill fillets, weighing about 200g each
3–4 tablespoons soy sauce

Europe
United Kingdom
Dinner
Winter

Method

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 s