Grilled fish on a pineapple bed with spicy salsa

Ingredients:

• 4 skinless sea bass or snapper fillets (170g each)
• 1 ripe pineapple
• 1 piece peeled ginger (5 cm)
• 1/2 cup coarsely chopped cilantro
• 2 tbsp vegetable oil, plus extra for greasing
• 2 ripe plum tomatoes, seeded and diced
• 1 small orange bell pepper, finely chopped
• 1 medium jalapeño, chopped
• Juice of 1 lime
• 1/2 small red onion, finely chopped
• 2 tablespoons soy sauce
• 1 tbsp. honey

Preparation:

1. Preheat the grill to medium-high heat. Cut off and discard the top of the pineapple. Trim the sides to create 4 flat "planks." Cut the pineapple flesh into small cubes (remove the core) and place in a medium bowl.
2. Finely grate the ginger and add half to the bowl with the pineapple; set the rest aside. Add the cilantro, oil, tomatoes, bell pepper, jalapeño, onion, and lime juice to the pineapple pulp. Season with 1/4 teaspoon of salt, stir, and refrigerate while you prepare the fish.
3. In a small bowl, combine the soy sauce, honey, and remaining ginger. Brush the fish with oil and sprinkle lightly with salt. Lightly coat the top of the pineapple "planks" (the flesh side) with the soy sauce mixture, and place the fish fillet on top. Brush the remaining soy sauce mixture over the fish, folding the thinner part of the fillet under itself if necessary to fit the pineapple.
4. Place the planks on the grill, cover, and cook for 15-20 minutes until the fish is cooked through. Serve the fish on the pineapple with a little salsa on top. Serve the remaining salsa in a separate bowl or save it for use with the chips.