The Thirsty Fish

The Thirsty Fish

10 mins
20 mins

whole side of salmon with ginger beer, Green Tabasco, celery and pico de gallo


  • 1,8 kg Salmon with the skin on, with scales, boned

For the glaze

  • 1 can ginger beer
  • 2 tsp Tabasco green

For the Pico de Gallo

  • 4 large beef tomatoes
  • 1 bunch spring onions
  • 1 clove garlic
  • 1 bunch coriander (cilantro)
  • 2 Limes
  • virgin olive oil
  • sea
  • black pepper

Ingredient Tips

Every piece of sish should be brushed with some oil suitable for high temperatures. Then it's perfectly protected.


Step 1 of 4
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.
Top the fish with the salsa.
Hot Tip
This dry and fruity Beefsteak Club Malbec Rosé is ideal for lighter meats or seafood. Try it with sea bream, skewered prawns, fresh salmon or barbecued oysters.
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