Fish Fillets With Pineapple-Jalapeño Salsa

Recipe from the Huffington Post.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Salsa

• 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

• Fish

• 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

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.