Pan Fried Tilapia Roasted Pineapple With Toasted Head Avocado Salsa
|Lime juice||1⁄2 Cup (8 tbs)|
|Tilapia loins||4 , thawed (High Liner)|
|Flour||1⁄2 Cup (8 tbs)|
|Diced fresh pineapple||1 Cup (16 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Jalapeno pepper||1⁄2 , minced|
|Ground cumin||1 Teaspoon|
|Chardonnay||1⁄3 Cup (5.33 tbs) (Toasted Head)|
|Sea salt||1 Teaspoon|
|Tomato||1 , cut in small dice|
|Black pepper||1⁄2 Teaspoon|
|Red onion||12 Small, cut in small dice|
|Cayenne pepper||1 Pinch|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Eggs||2 , beaten|
|Pickled jalapeno||1 , minced|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , juiced|
|Avocado||1 , cut in small dice|
1. Pour lime juice over tilapia, cover and refrigerate. Combine flour and spices.
2. To make the salsa, place a nonstick skillet over medium-high heat;add pineapple and fresh jalapeno. Cook for 4 minutes, stirring to brown evenly. Add wine and cook for 1 minute; transfer to a bowl. Add remaining ingredients and toss gently; cover and refrigerate.
3. Dip tilapia in egg, then in seasoned flour. Heat oil in a large nonstick skillet over medium-high heat. Add tilapia and cook about 4 1/2 minutes; turn and cook 4 1/2 minutes. Remove and top with salsa.