Ingredients for Fish Fillets With Pineapple Jalapeo Salsa
- 1 medium fresh pineapple
- Scallion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Jalapeno Peppers
- Canola Oil
- Salt and pepper to taste
- Fresh Ground Pepper
- All Purpose Flour
- Salt and pepper to taste
- Tilapia Fillet
- Olive Oil
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How to Make Fish Fillets With Pineapple Jalapeo Salsa
- **Prepare the Salsa:** Cut the top and skin off 1 fresh pineapple. Remove the eyes and core. Finely dice the pineapple and place in a medium bowl.
- Add 1/4 cup finely chopped scallions, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1-2 jalapeños, finely minced (remove seeds for less heat), and 2 tablespoons olive oil to the bowl.
- Gently toss to combine. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Taste and adjust seasonings as needed. Serve immediately or cover and refrigerate for at least 1 hour to allow flavors to meld.
- **Prepare the Fish:** In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge each fish fillet thoroughly in the flour mixture, ensuring it's evenly coated.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add the fish fillets to the hot skillet, working in batches if necessary to avoid overcrowding.
- Cook for 3-4 minutes per side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork.
- Serve each fish fillet with approximately 1/4 cup of the pineapple jalapeño salsa.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
91g
Fat
7g
Carbs
13g
