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Pineapple Tomato Salsa And Fish

American.foodie's picture
Pineapple tomato salsa and fish is a skillet fish recipe prepared with fresh pineapple and vegetable salsa. Sauteed to cook, the fish steaks are simmered with pineapple salsa for a lovely and fruity taste, that tingles the taste buds. Herbed with dill, it also has a the sharp tang of lemon juice complented with the sweet pineapples!
  Fresh pineapple 1
  Cucumber 1 , peeled, seeded and diced
  Green bell pepper 1 , seeded and diced
  Tomato 1 , chopped
  Red onion 1⁄2 , finely chopped
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), pressed
  Finely chopped cilantro/Parsley 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Dried dill weed 1 Teaspoon
  White fish fillet 4 (1/2 Inch Thick)
  Butter/Margarine 1 Tablespoon

Twist crown from pineapple.
Cut pineapple lengthwise into quarters.
Remove fruit from shells with curved knife.
Trim off core and cut fruit into bite-size pieces.
In medium bowl, combine half of pineapple with next 12 ingredients (reserve remaining pineapple for another use).
In skillet, saute fish in butter 2 to 3 minutes.
Spread pineapple salsa over fish.
Cover; simmer 10 minutes or until fish is tender and flakes with a fork.

Recipe Summary

Main Dish

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