Fish Fillets With Pineapple-Jalapeño Salsa Recipe

Name: Fish Fillets With Pineapple-Jalapeño Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 small ripe pineapple; 1/4 cup scallion, minced; 3 tablespoons cilantro, chopped fresh; 3 tablespoons lime juice; 2 tablespoons jalapeno peppers, minced fresh (about 1 large); 1 tablespoon canola oil; 1/4 teaspoon salt; fresh ground pepper; Fish; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper, to taste; 1 lb tilapia fillet, cut into 4 portions (haddock or other white fish fillets); 1 tablespoon olive oil, extra-virgin

Servings: persons

Salsa
1 small ripe pineapple
1/4 cup scallion, minced
3 tablespoons cilantro, chopped fresh
3 tablespoons lime juice
2 tablespoons jalapeno peppers, minced fresh (about 1 large)
1 tablespoon canola oil
1/4 teaspoon salt
fresh ground pepper
Fish
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, to taste
1 lb tilapia fillet, cut into 4 portions (haddock or other white fish fillets)
1 tablespoon olive oil, extra-virgin

1
To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
2
To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
3
Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salsa, 1 small ripe pineapple, 1/4 cup scallion, minced, 3 tablespoons cilantro, chopped fresh, and more.

Yes, Fish Fillets With Pineapple-Jalapeño Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Fillets With Pineapple-Jalapeño Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions