White Fish with Pineapple Coconut Topping
This simple white fish with pineapple coconut topping is an easyweeknight dinner. It uses jarred pineapple in coconut water and a few otheringredients to make in under 30 minutes. Cut fish filets in half for a morebudget friendly option.
- 6 spears pineapple in light syrup with coconut water diced
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped
- 1/4 cup jalapeno finely diced
- 1/2 tsp salt
- 1/2 cup coconut water from pineapple spear jar
- 1/3 cup lime juice
- 4 filets white fish cod, talpia, etc.
- 1 tbsp neutral oil vegetable, canola, grapeseed, avocado, etc.
- 1 cup rice
- 2-3 oz green beans or vegetable of choice
- Prepare rice, according to package directions.
- Add diced pineapple spears, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1/4cup diced jalapeño, 1/2 teaspoon salt, 1/2 cup coconut water (from pineapple spears), and 1/3-1/2 cup lime juice to medium mixing bowl. Mix together. Test for spiciness, salt, and lime. Stir occasionally.
- Heat a large non-stick skillet over medium-high heat. While heating, pat fish dry with towel. Sprinkle salt on both sides.
- Once pan is hot, add 1 Tablespoon neutral oil. When oil starts to shimmer, add fish. Cook 2-3 minutes on each side. Until it reaches 145 degrees in the thickest part. Drizzle some juice from the pineapple topping over cooking fish, if desired.
- Taste pineapple topping one more time, adjust seasonings if necessary.
- Serve with rice, green beans, and pineapple topping. Drizzle topping juice over rice and fish again, if desired.
- If using frozen fish, to defrost- place in refrigerator 1 day before cooking, or place fish in a bag and submerge in a bowl of warm water. Replace water 1-2times if necessary. Should take 10-15 minutes to defrost.
- Since the fish cooks so quickly, and the pineapple topping juice is great on the cooking fish, make the topping before cooking the fish.