Summary

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

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Instructions

1. 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.
2. 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.
3. Peel and halve the papaya, remove the seeds. Finely dice the pulp and add to the pineapple cubes.
4. Cut the chilli lengthways, clean, core, rinse and finely dice. Rinse off the herbs, shake dry, pull off the leaves and chop finely.
5. Mix the chilli with the herbs, the remaining citrus juice and the remaining lemon zest. Mix in the salt and the diced fruit.
6. 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.