Summer is all about enjoying fruit in all forms, folded into or layered between a cake, filling an open-face pie, grilling, or chopping into a flavourful salsa or chutney to accompany spicy fish!

Pineapple is high up on that list. I was inspired to put together this recipe not only because I love whole fish, whether baked, grilled, roasted, fried, or steamed, but because I got an excuse from Camella's Kitchen. I've raved about their products in the past. The small business is women-owned, operates in Maryland, and celebrates the bold flavours of the Caribbean, or more specifically, Trinidad. Their pineapple chow pepper sauce came just in time for the summer. I used it to marinate the fish and spice up the 'pineapple chow' salsa. This dish can be served with a healthy grain such as couscous or farro, grilled vegetables, or in this case, bean fritters. I wasn't familiar with pineapple chow until this point. It's pineapple spiced with chillies and/or chilli sauce, garlic and cilantro often enjoyed as a beach snack. Since fish goes well with salsa, this pairing made total sense with a few additions!

To add another layer of tropical flavour, I wrapped and baked the sea bass in banana leaves. This not only helps keep the fish moist, but it also adds to the presentation and imparts a herby flavour.

Ingredients

1 whole (black) sea bass, cleaned

1 long piece of banana leaf to wrap the fish (cut more sheets if you necessary)

4 slices lemon

1/4 cup Camella’s Kitchen pineapple chow pepper sauce

1 tablespoon minced garlic

2 tablespoon Worchester sauce

1 bouquet garni (bunch of fresh basil, thyme and sage)

1 cup olive oil

1/3 cup white wine vinegar

1/8 cup mirin or white wine

1/4 cup shallots, finely chopped

1/2 large yellow onion, sliced thinly

1 teaspoon all-purpose seasoning (I used Aromat)

1 teaspoon seafood seasoning

1 teaspoon black pepper

1 teaspoon lemon juice

1 teaspoon fresh ginger, grated

Salsa:

1 tablespoon Worcester sauce

1 teaspoon coconut sugar

1 teaspoon lemon juice

1 cup pineapples, diced

1/2 large red bell pepper, diced

1 teaspoon garlic, minced

1/3 cup red onion, diced

1 teaspoon Camella’s Kitchen pineapple chow pepper sauce (use more or less depending on heat tolerance)

1 teaspoon red wine vinegar

2 tablespoon cilantro or parsley, finely chopped

Instructions

Marinate your fish the day before. In a large bowl, whisk the shallots, garlic, olive oil, vinegar, mirin, lemon juice, ginger, lemon zest, Worchester sauce, pineapple chow pepper sauce, and seafood and all-purpose seasonings, mix well.

Season the fish with salt and pepper after making light, shallow scores along the skin (this will let in more flavour). Stuff the fish with two lemon slices, some onion slices, and the fresh herbs.

Place it in a shallow glass dish and pour the marinade over it, trying to make sure it is mostly submerged—refrigerate overnight or for at least four hours.

The next day, turn the oven on to 375F. Transfer the fish to a foil-lined baking tray on top of the banana leaf. Roll it over twice and allow the weight of the fish to hold it down. Bake the fish for 25 minutes or until the thickest section flakes easily, turning the tray halfway through the cooking time. You can also check the internal temperature with a kitchen thermometer - an internal temperature of at least 135F minimum is recommended for safety levels.

While the fish is baking, make your salsa. In a small bowl, mix all the ingredients, then chill for 10 minutes.

Remove the fish from the oven and serve with the salsa.