Fillets with Pineapple-Jalapeño Salsa

Serve simple sautéed fish fillets with jalapeno-spiked pineapple salsa for a Caribbean-inspired meal. Serve with black beans and brown rice.

Total Time: 35 minutes

                                         Salsa                4 Serving
1                  small ripe pineapple
1/4               cup minced scallions
3                  tablespoons chopped fresh cilantro
3                  tablespoons lime juice
2                  tablespoon minced fresh jalapeño pepper, (about 1 large)
1                  tablespoon canola oil
1/4               teaspoon salt
Freshly ground pepper, to taste

                                       Fish                 4 servings
1/3               cup all-purpose flour
1/2               teaspoon salt
1/4               teaspoon freshly ground pepper
1                  pound catfish, tilapia, haddock or other white fish fillets  cut into 4 portions
1                  tablespoon extra-virgin olive oil

Cover and refrigerate the salsa  for up to 1 day.

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