Black Cod With Banana Salsa

Bananas and fish? Broil King, you’ve lost your mind! Try it for yourself and enjoy the flavour.

Difficulty:

3/5

Prep time:

25 min

Cook time:

10 min

Serves:

4

INGREDIENTS

2 lb (0.9 kg) black cod filet, skin on

FOR THE MARINADE

3 tablespoons white balsamic vinegar
2 tablespoons olive oil
1 teaspoon toasted sesame oil
2 tablespoons chopped fresh chives
kosher salt and freshly ground black pepper

FOR THE BANANA SALSA

2 bananas, chopped
1 jalapeno pepper, minced
3 tablespoons minced red onion
1 red pepper, roasted, peeled and chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons honey
pinch kosher salt
juice of 1 lime

DIRECTIONS

Combine all the marinade ingredients in a flat glass pan. Add the fish and marinate for ½ hour at room temperature. Meanwhile, combine all the salsa ingredients and let stand, covered at room temperature.
Light the Broil King® Keg and adjust the settings for a constant temperature of 450°F (232°C). Oil the grids generously, then place the cod, flesh side down on the cooking surface. Close the lid and let cook for 5 minutes. With a large fish spatula, flip the fish to the other side.
Cook for a further 5 minutes, until the flesh just begins to flake. Slip the spatula between the skin and the flesh, and lift it onto a wooden board. Serve with banana salsa.