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    Fish Fillets With Pineapple-Jalapeno Salsa

    Serve simple sautéed fish fillets with jalapeno-spiked pineapple salsa for a Caribbean-inspired meal. Serve with black beans and brown rice.

    Ingredients

    • 1 small ripe pineapple
    • 1/4 cup minced scallions
    • 3 tablespoons chopped fresh cilantro
    • 3 tablespoons lime juice
    • 2 tablespoon minced fresh jalapeno pepper, (about 1 large)
    • 1 tablespoon canola oil
    • 1/4 teaspoon salt
    • Freshly ground pepper, to taste
    • 1/3 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 pound catfish, tilapia, haddock or other white fish fillets (see Note), cut into 4 portions
    • 1 tablespoon extra-virgin olive oil

    Instructions

    Step 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.
    Step 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).
    Step 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.

    Tips

    Notes: Catfish: Look for U.S. farmed catfish—it’s sustainably raised in non-polluting inland ponds and fed a mostly vegetarian diet.

     

    Tilapia: U.S. farmed tilapia is the considered the best choice—it’s raised in closed-farming systems that protect the surrounding environment. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan—where the fish farming pollutes the surrounding environment.

     

    Haddock (Scrod): To get the best choice for the environment, ask for U.S. Atlantic “hook-and-line-caught” haddock—this method causes the least damage to the sea floor and has the least bycatch.

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