Pineapple Tomato Salsa And Fish
|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|
|Dried dill weed||1 Teaspoon|
|White fish fillet||4 (1/2 Inch Thick)|
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.