• 1 Alder Grilling Plank
  • 4 x 100g pieces of Kingfish
  • 2 Tablespoons fresh lime juice
  • ½ tsp chili powder
  • Coarsely ground salt and black pepper to taste

Pineapple Salsa Ingredients

  • 4 x 2.5cm thick slices fresh pineapple
  • Small bunch fresh coriander
  • Small bunch of spring onion
  • 1 large ripe tomato
  • 1 jalapeno (optional)
  • 2 limes


  • Soak plank in water for a least one to two hours
  • Trim any sinew and dark bloodlines from the fish, season with salt, pepper and chili powder and place on a soaked grilling plank
  • Preheat your BBQ to 190ºC (medium).
  • Remove the hard center from the pineapple slices, and place them directly on the BBQ for two minutes. Turn them over and cook for another two minutes until grill marks are visible. Remove from heat. 
  • Place the plank loaded with your fish, on the BBQ and close the lid. BBQ for 15-20 minutes or until the fish can easily be flaked with a fork.
  • While your fish cooks, prepare the salsa by dicing the pineapple, spring onion, jalapeno and tomato, chop the coriander and squeeze in the fresh lime juice, toss to combine.
  • Serve the alder-planked Kingfish on the salsa with lime wedges.