Tilapia With Fresh Pineapple Salad

1. 1

   For pineapple salad, cut pineapple chunks into fourths and place in a medium-size mixing bowl.

2. 2

   Core tomato but do not peel it.

3. 3

   Finely dice tomato, and add to bowl along with diced onion.

4. 4

   Finely mince garlic, and add.

5. 5

   Add cilantro and lime juice, and stir to blend well.

6. 6

   Set aside (salad can be made and refrigerated up to 2 hours ahead).

7. 7

   Heat oil in an extra-deep 12-inch skillet over medium heat.

8. 8

   Place flour, salt and pepper in a gallon-size zipper-top bag.

9. 9

   Add fish fillets, and shake to lightly coat them.

10. 10

    Place fillets in hot oil, raise heat to medium-high, and saute until fish is lightly browned and cooked through, about 3 to 4 minutes on each side.

11. 11

    Remove skillet from heat.

12. 12

    To serve, spoon a thin bed of pineapple salad in the center of each of four dinner plates, reserving about 1/4 cup for garnish.

13. 13

    Place a fish fillet over salad on each plate, and garnish with reserved salad.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.