Pineapple Tomato Salsa And Fish Recipe
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!
Ingredients
| Pineapple | 1 | |
| 1 cucumber, peeled, seeded and diced | ||
| 1 Green Bell Pepper, seeded and diced | ||
| Tomato | 1 , chopped | |
| Red onion | 1/2 , finely chopped | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| 2 tablespoons finely chopped cilantro or parsley | ||
| White wine vinegar | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon dried dill weed | ||
| 4 white fish steaks ( 1/2 inch thick) | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
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.
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.
Chef
