LIFESTYLE NEWS - If you're looking for a great way to spice up a seafood dish, this grilled fish with pineapple jicama salsa is the answer! 

Simple to make yet comes with tons of flavour.

You’ll need: 

• 500g fish (any fish cleaned and slashed with cuts); 
• 3-4 tablespoons lemon juice; 
• 3-4 tablespoons good olive oil; 
• 1 tablespoon ginger garlic paste; 
• 2 teaspoons red chilli flakes; 
• 3 tablespoons fresh coriander or parsley, finely chopped; 
• salt & pepper to taste; lemon wedges for garnish.

How to:

1. Mix the lemon juice, oil and herbs and spices, pour over the fish and marinate for at least 30 minutes. 
2. Heat a grill pan on high and oil generously. 
3. Place the marinaded fish in the pan and cook for 3 to 4 minutes on each side. 
4. Serve hot with lemon wedges and the pineapple jicama.

For the pineapple jicama:

1. In a large bowl, whisk together the juice of 2 limes, 
2. 2 tablespoons each of olive oil, 
3. finely chopped coriander finely chopped shallot, 
4. 1 teaspoon each hot sauce and honey, and ¼ teaspoon each of ground cumin and kosher salt. 
5. Toss with a bunch of chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno. 
6. Season with salt.

*Recipe and image by Capsicum Culinary Studio’s Charne Wylie from the Pretoria campus.

Article: Caxton publication, Alberton Record