I’m of the age that I can remember when pineapples were considered a rare and exotic fruit. They were also expensive to buy.
Luckily, they are now a mainstay of the fruit aisle and relatively affordable most of the time.
This intensely sweet and flavourful fruit can be used in so many desserts and beverages. Pineapple also works well with savory dishes.
It’s particularly good when paired with white fish. To temper the sweetness of the pineapple, a bit of heat is necessary, such as some chopped jalapeno pepper or a splash of hot sauce. And together they have all the makings of a delicious salsa.
The recipe for pineapple salsa below is the perfect accompaniment to a white fish such as cod or halibut. The salsa is also excellent with grilled shrimp or chicken. And yes, it works with nacho chips, too.
Be sure to choose fish fillets that are at least an inch thick. You can pan-sear the fish on the stove top in a non-stick skillet or carefully cook on an outdoor grill now that the warmer weather is on its way.
Pineapple Salsa with Pan-Seared Fish
4 cod fillets about 1 inch (2.5 cm) thick and 6 oz. each
4 tbsp. extra virgin olive oil
Salt and pepper
2 cups (500 ml) diced pineapple (1/2-inch dice)
½ small red bell pepper, cut into ¼-inch dice
¼ cup (50 ml) lime juice
1 tsp. (5 ml) brown sugar
1 small jalapeno, seeded and finely diced
¼ cup (50 ml) chopped cilantro
2 green onions, sliced thinly
1. Lightly drizzle fish fillets with half of olive oil. Season with salt and pepper. Set aside.
2. Make salsa by combining all ingredients in bowl. Season with salt to taste. Set aside.
3. Heat an 11 -inch non-stick skillet over medium-high heat. Add remaining olive oil to skillet.
4. Place fish fillets in pan and cook on one side for 5 minutes or until lightly golden.
5. Carefully turn fillets over and cook an additional 5 minutes or until fish just starts to flake.
6. Remove fish to individual plates and top with salsa.
Note from WSOE.Org : This content has been auto-generated from a syndicated feed.