Tilapia With Fresh Pineapple Salad - pineapple

Method

• For pineapple salad, cut pineapple chunks into fourths and place in a medium-size mixing bowl.
• Core tomato but do not peel it.
• Finely dice tomato, and add to bowl along with diced onion.
• Finely mince garlic, and add.
• Add cilantro and lime juice, and stir to blend well.
• Set aside (salad can be made and refrigerated up to 2 hours ahead).
• Heat oil in an extra-deep 12-inch skillet over medium heat.
• Place flour, salt and pepper in a gallon-size zipper-top bag.
• Add fish fillets, and shake to lightly coat them.
• 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.
• 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.
• Place a fish fillet over salad on each plate, and garnish with reserved salad.
• Serve immediately.