Grilled redfish fillet with tomato salsa

(Can be half a day in advance.) Lime well clean under cold running water, and peel off grating. Lime squeezing. In bowl, mix oil with lime juice and grater until dressing. Give half of the dressing in a bowl and keep it separate. Leaf fine basil leaves. Scallop the scallop and finely chop. To wash and pat dry with kitchen paper. Sharpen with a sharp knife. Remove seeds, thereby collecting juice. Cutting tomato halves into wedges. Trapped tomato juice over dressing in bowl seven and beating. Stir in pieces of tomato, basil and shallot. Salsa to taste with salt and pepper. Store tomato salsa in a refrigerator until use. Zucchini wash, clean and plan with cheese slicer. Cook in pan with water and salt zucchini about 1 minute, drain in colander. Spread the courgette on four ovenproof plates that are not too large. Thinly brush with reserved dressing. Degrease redfish fillets with kitchen paper and sprinkle with salt and pepper. Cover fish on both sides with dressing and lay on zucchini. Cover plates with plastic wrap and store in refrigerator until use.

(Remove the dishes from the refrigerator approx. 30 minutes in advance.) Preheat the grill to the highest setting. Place plates with two about 8 cm under hot grill at the same time and grill the fish in approx. 4 minutes. Salsa to create fish.