Fish Fillets With Pineapple-Jalapeño Salsa

• 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.

salsa, pineapple, scallion, cilantro, lime juice, jalapeno peppers, canola oil, salt, fresh ground pepper, flour, salt, ground pepper, tilapia fillet, olive oil

Taken from www.food.com/recipe/fish-fillets-with-pineapple-jalape-o-salsa-502882 (may not work)