Tilapia With Fresh Pineapple Salad

Sauteed tilapia on a salad made with fresh pineapple, Roma tomatoes and sweet onions. This was in the "Desperation Dinners" section of our local newspaper.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup fresh pineapple chunk
• 1  medium roma tomato
• 1⁄4 cup  finely diced sweet onion (such as Vidalia)
• 1  garlic clove
• 3  tablespoons  minced cilantro leaves, loosely packed
• 1  tablespoon lime juice (to taste)
• 1  tablespoon  vegetable oil
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  tilapia fillets (6 to 8 ounces each)

Directions

1. For pineapple salad, cut pineapple chunks into fourths and place in a medium-size mixing bowl.
2. Core tomato but do not peel it. Finely dice tomato, and add to bowl along with diced onion.
3. Finely mince garlic, and add.
4. Add cilantro and lime juice, and stir to blend well. Set aside (salad can be made and refrigerated up to 2 hours ahead).
5. Heat oil in an extra-deep 12-inch skillet over medium heat.
6. Place flour, salt and pepper in a gallon-size zipper-top bag. Add fish fillets, and shake to lightly coat them.
7. Place fillets in hot oil, raise heat to medium-high, and saute until fish is lightly browned and cooked through, about 3 to 4 minutes on each side. Remove skillet from heat.
8. To serve, spoon a thin bed of pineapple salad in the center of each of four dinner plates, reserving about 1/4 cup for garnish.
9. Place a fish fillet over salad on each plate, and garnish with reserved salad. Serve immediately.