Zhuzh up your grilled meats (or cauli steaks) with a fresh “avocado, upland cress and pineapple” salsa. 

The fish - frozen Perch fillet, thawed, rinsed and pat dry. Seasoned lightly with salt, pepper and then grilled in some (unsalted) butter.

While the fish is on the pan, prepare the salsa. In a bowl, add:

• 1 medium, whole diced avocado

• 2 slices of fresh Pineapple core removed, roughly chopped

• small bunch of upland cress roughly chopped upland cress

• 5 cherry tomatoes roughly chopped

• ½ an onion finely chopped

• Salt and black pepper powder

• Give it a good stir and check for seasoning

Once the fish is cooked, place it on a plate and top it with this yummy salsa!