Fish Fillets With Pineapple-jalapeño Salsa

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 small ripe pineapple
• 1/4 cup scallion, minced
• 3 tablespoons cilantro, chopped fresh
• 3 tablespoons lime juice
• 2 tablespoons jalapeno peppers, minced fresh (about 1 large)
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• fresh ground pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper, to taste
• 1 lb tilapia fillet, cut into 4 portions (haddock or other fish fillets)
• 1 tablespoon olive oil, extra-virgin

Recipe

• 1 to prepare salsa: cut the top and skin off pineapple, remove the eyes and core. finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. add scallions, cilantro, lime juice, jalapeno and oil. toss to mix. season with 1/4 teaspoon salt and pepper. serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
• 2 to prepare fish: combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
• 3 heat oil in a large nonstick skillet over medium-high heat. add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. serve each portion of fish with about 1/4 cup salsa each.