Sea Bass With Pineapple Salad

• 4 None sea bass fillets, skin on (7 oz each)
• 2 tsp sea salt flakes
• 3 tbsp butter
• 1/2 None pineapple, peeled and cubed
• 1 None red onion, thinly sliced
• 1 None lime, peel grated and lime juiced
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 bunch mint, leaves picked
• 1 bunch basil, leaves picked
• None None Lime wedges, to serve

1. Sprinkle fish skin generously with salt. Melt butter in a large skillet on medium heat. Cook fish, skin-side down, 3-4 mins or until skin is crisp and sides opaque. Turn and cook 1-2 mins, until cooked through.
2. Meanwhile, combine pineapple, onion, lime peel and juice, oil and vinegar in a large bowl. Season to taste. Stir in herbs just before serving. Serve fish with salad and lime wedges.

bass fillets, salt, butter, pineapple, red onion, lime, extra virgin olive oil, red wine vinegar, mint, basil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/34012 (may not work)