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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple	1		ripe	-	-	-	-
scallion	1/4	cup	minced	8.0	1.835	0.4575	0.0475
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
jalapeno pepper	2	tablespoons	minced	3.2625	0.7312	0.1024	0.0416
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
salt	1/4	teaspoon		-	-	-	-
pepper			ground	1.4432	0.3677	0.0597	0.0187
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tilapia fillet	1	lb	cut	403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.