Kingfish with pique boricua and coriander arepas

1.For pique boricua, place pineapple rind in a small non-reactive container, add 100ml boiling water, cover, set aside at room temperature until starting to ferment (about 24 hours). Strain (discard solids), add remaining ingredients and 1 tsp salt, cover, refrigerate for flavours to develop (at least 2 days). Purée in a food processor, season to taste, refrigerate until required.

2.For coriander arepas, stir masarepa, coriander, spring onion and 2 tsp sea salt flakes in a bowl to combine. Add 340ml hot water and stir well until mixture forms a stiff dough, stir in butter, cover with plastic wrap and set aside to rest (30 minutes). Divide dough into 10 balls. Flatten a ball between two pieces of plastic wrap to 5mm thick with a rolling pin, transfer to an oven tray lined with baking paper and cover. Repeat with remaining dough. Heat a little butter in a large frying pan over medium heat and cook arepas one at a time, turning once, until golden and just cooked through (1½ minutes each side). Wipe pan with absorbent paper between each.

3.Meanwhile, heat a barbecue or grill to medium-high heat. Combine kingfish and olive oil in a bowl, season to taste, then cook, turning occasionally, until just cooked through (2-3 minutes). Transfer to a bowl, add half the lime juice and half the coriander, toss to combine.

4.Add tomatillo, avocado, shallot, remaining lime juice and remaining coriander in a bowl, season to taste, add kingfish, toss to combine.

5.Serve arepas topped with kingfish and avocado mixture, drizzled with pique boricua and scattered with baby coriander, with lime wedges and extra pique boricua to the side.