Grilled Fish Salad with Roasted Tomato Salsa


Preparation Time: 15 minutes
Ready in 60 minutes
Serves 4

Roasted Tomato Salsa


  • 3 tomatoes
  • 1/2 cup finely diced onion
  • 1 pod of garlic, finely chopped
  • 3 green chillies, finely chopped
  • 1/2 cup chopped fresh coriander
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • Sprig Roasted Chilli Oil


  • Roast the tomatoes over an open stove, burner, or wood fire until the skin is charred. Remove the skins and deseed.
  • Finely chop the tomatoes and add all the solid ingredients in a mixing bowl. Pour in the lime juice, add 2 tablespoons of Sprig Roasted Chilli Oil and mix well.
Wood Fire Grilled Fish Salad



  • Cut the fish into equal chunks for skewering.
  • In a small bowl, whisk together refined oil, garlic and ginger paste, salt and black pepper. Marinate the fish and let it rest for around 30 minutes
  • After 30 minutes, gently skewer the fish and position the skewers above the fire at a safe distance.
  • Rotate the skewers at regular intervals so that the fish gets cooked on both the sides.
  • Once the fished ready, chop it coarsely and check for seasoning.
  • Transfer it to the salsa bowl, drizzle 1 tablespoon of roasted chilly oil and mix well.
  • Serve fresh.

Gourmet Six Pepper Medley, 85g


Roasted Chilli Oil, 125g


Whole Black Pepper -Tellicherry Garbled Special Extra Bold, 100g


Lemongrass Infused Canola Oil, 125g