Fish Fillet with Pineapple Salsa
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large lime (s) or lemon
- 4 fish fillet (s) (Victoria perch or redfish fillets, á 150 g)
- salt and pepper
- 2 pineapples (baby pineapples)
- 1 papaya, ripe
- 1 chilli pepper (s), green
- 0.5 ½ bunch coriander or parsley
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Wash the lime or lemon, rub dry, rub 1/2 teaspoon of the peel and squeeze out the juice. Rinse the fish fillet, pat dry. Drizzle with a little citrus juice, season with salt and pepper.
- Halve the pineapple lengthways and remove the pulp from the skins. Cut away hard center pieces. Cut the flesh of 1/2 pineapple into slices, cut the rest very finely.
- Peel and halve the papaya, remove the seeds. Finely dice the pulp and add to the pineapple cubes.
- Cut the chilli lengthways, clean, core, rinse and finely dice. Rinse off the herbs, shake dry, pull off the leaves and chop finely.
- Mix the chilli with the herbs, the remaining citrus juice and the remaining lemon zest. Mix in the salt and the diced fruit.
- Fry the fish in hot clarified butter in a non-stick pan for 3-5 minutes on each side. Serve with salsa and the pineapple slices.
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