Serves: 2–3

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 2 fillets of firm white fish (snapper, sea bass, or mullet)

• 1 tbsp olive oil

• Sea salt and cracked black pepper

• ¼ pineapple, peeled and sliced into thick rings and charred

• 1 red chilli, finely sliced

• 1 lime, halved

• 1 banana shallot sliced into rings

• Handful fresh coriander leaves, chopped

• 4 tbsp BLAK ELDUR sauce

Method:

1.     Heat a heavy pan over high heat until it’s close to smoking. Cast iron works best.

2.     Pat the fish dry with paper towel. Season with salt, pepper, and a light drizzle of oil.

3.     Add a little oil to the pan, then place the fish skin-side down. Press gently for 10 seconds to stop it curling. Let it cook undisturbed for 3–4 minutes until the skin crisps and the flesh starts to turn opaque.

4.     Flip and cook for another 1–2 minutes, basting lightly with the pan juices. Remove and rest on a warm plate.

5.     place the pineapple slice. Char until golden and slightly sticky.

6.     Chop the pineapple into small chunks

7.     Make the dressing by adding the BLAK ELDUR, olive oil, lime juice, salt, and pepper.

8.     Serve the fish , pineapple around, and a generous drizzle of BLAK ELDUR dressing topping with shallots, coriander and sliced chilli.

Chef’s Notes

• Dry the fish first. Leave it uncovered in the fridge overnight or at least for a few hours. Dry skin equals crisp skin. Moisture is the enemy of caramelisation.

• Press for 10 seconds. When the fish hits the pan, press lightly with a spatula to keep the skin flat. It stops it curling and gives that glass-like crispness.

• Char your pineapple hard. Don’t be scared of black. The bitterness balances the sweetness and brings smoke into the mix.

• BLAK ELDUR loves citrus. Always finish with lime or lemon.