Jamaican Jerk Spiced Fish with Pineapple Salsa

2 firm white fish fillets, skin off (e.g. snapper or barramundi)

1.5 tbsp tbsp The Spice People Jamaican Jerk Seasoning

1 tbsp olive oil, plus extra for grilling

1 tbsp soy sauce

0.5 tbsp brown sugar

1 limes, halved

1/4 fresh pineapple, skin and core removed, cut into small cubes 

1/4 red onion, diced

1/2 jalapeño or long green chilli

Handful fresh coriander, roughly chopped, plus extra to garnish

Pinch flaky sea salt

Combine the pineapple, red onion, jalapeno, coriander, olive oil and 1 teaspoon of the Jamaican Jerk Seasoning in a bowl. Season with flaky salt and toss gently. Set aside while you cook the fish.

Pat the fish fillets dry. Rub with the remaining Jamaican Jerk Seasoning and drizzle with oil, making sure both sides are well coated.

Heat a pan to medium-high heat. Place the fish on the grill and cook without moving until a deep golden crust forms and the fish lifts easily.

Flip the fish and cook on the other side until just cooked through and flaky in the centre.

Transfer the fish to a serving platter and spoon the fresh pineapple salsa generously over the top. Serve with fresh lime wedges.