Black Cod With Banana Salsa

• 2 lb (0.9 kg) black cod filet, skin on

FOR THE MARINADE

• 3 tablespoons white balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon toasted sesame oil
  2 tablespoons chopped fresh chives
• kosher salt and freshly ground black pepper

FOR THE BANANA SALSA

• 2 bananas, chopped
  1 jalapeno pepper, minced
  3 tablespoons minced red onion
  1 red pepper, roasted, peeled and chopped
  2 tablespoons fresh cilantro, chopped
  2 teaspoons honey
  pinch kosher salt
  juice of 1 lime

1. Combine all the marinade ingredients in a flat glass pan. Add the fish and marinate for ½ hour at room temperature. Meanwhile, combine all the salsa ingredients and let stand, covered at room temperature.
2. Light the Broil King® Keg and adjust the settings for a constant temperature of 450°F (232°C). Oil the grids generously, then place the cod, flesh side down on the cooking surface. Close the lid and let cook for 5 minutes. With a large fish spatula, flip the fish to the other side.
3. Cook for a further 5 minutes, until the flesh just begins to flake. Slip the spatula between the skin and the flesh, and lift it onto a wooden board. Serve with banana salsa.