Tilapia With Fresh Pineapple Salad

Ingredients

• 1 cup fresh pineapple chunk
• 1 medium roma tomato
• 1/4 cup finely diced sweet onion (such as Vidalia)
• 1 garlic clove
• 3 tablespoons minced cilantro leaves, loosely packed
• 1 tablespoon lime juice (to taste)
• 1 tablespoon vegetable oil
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tilapia fillets (6 to 8 ounces each)

Directions

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

3. 3

   Finely mince garlic, and add.

4. 4

   Add cilantro and lime juice, and stir to blend well. Set aside (salad can be made and refrigerated up to 2 hours ahead).

5. 5

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

6. 6

   Place flour, salt and pepper in a gallon-size zipper-top bag. Add fish fillets, and shake to lightly coat them.

7. 7

   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. Remove skillet from heat.

8. 8

   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.

9. 9

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