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

  1. 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.
  2. 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.
  3. 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.