The Thirsty Fish
whole side of salmon with ginger beer, Green Tabasco, celery and pico de gallo
Salmon with the skin on, with scales, boned
For the glaze
can ginger beer
For the Pico de Gallo
large beef tomatoes
bunch spring onions
bunch coriander (cilantro)
virgin olive oil
Every piece of sish should be brushed with some oil suitable for high temperatures. Then it's perfectly protected.
Boil the ingredients for the glaze in a small casserole dish and reduce the liquid a little.
Grill the fish open on the skin side until it is almost cooked. Do not move the fish, it will cook completely from one side. Brush on glaze every 5 minutes. The fish is done when the skin underneath is blackened and the top is still slightly translucent.
For the pico de gallo salsa, dice the tomatoes, cut the spring onions finely, chop the garlic, pluck the leaves from the stalks of the coriander, mix with the limes and olive oil and season with salt and pepper to taste.