Sea Bass Skewers with Zucchini on Pineapple

Ingredients

• 1 ripe pineapple (ca. 700 g)
• 2 shallots
• 150 ml apple cider vinegar
• 1 pinch chili powder
• 1 pinch ground star anise
• 0.5 tsp Curry Powder
• 125 g sugar
• 600 g sea bass fillet (ready to cook, skin removed)
• 2 tbsp Lime juice
• 1 Zucchini
• Salt
• freshly ground pepper
• olive oil
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the pineapple thoroughly, cut it lengthwise into quarters, remove the hard core and dice into small cubes. Peel and finely chop the shallots, then combine with the pineapple, vinegar, spices, and sugar in a pot and bring to a boil. Simmer over medium heat for 15-20 minutes.

2. 2.

   Meanwhile, rinse the fish, pat dry, and cut into 2.5 cm cubes. Wash and trim the zucchini, slicing it into 0.8 cm thick rounds. Drizzle the fish cubes with lime juice and alternate threading them onto wooden skewers with the zucchini slices. Season with salt and pepper, drizzle with a little oil, and sear in a hot grill pan until golden brown on all sides. Reduce heat and cook until the fish is translucent.

3. 3.

   Taste the pineapple mixture, spread it on plates, place the skewers on top, and serve garnished with dill sprigs.