Recipe by Lavender Lynn
Recipe from the Huffington Post.
Top Review by teresas
Delicious! This was easy to prepare...I used canned pineapple...otherwise I followed the recipe...my daughter and grandson loved it so much that she asked for the recipe...we really enjoyed the salsa...I left the jalapeno's out of my 4 year old grandsons serving...this is going in my keeper file...thanks for posting the recipe...=)
- 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 white fish fillets)
- 1 tablespoon olive oil, extra-virgin
Directions See How It's Made
- 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.
- 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).
- 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.