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.
Ingredients
Pineapple Topping
- 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
Fish
- 4 filets white fish cod, talpia, etc.
- 1 tbsp neutral oil vegetable, canola, grapeseed, avocado, etc.
Sides
- 1 cup rice
- 2-3 oz green beans or vegetable of choice
Instructions
- 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.
Notes
- 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.
Tried this recipe?Let us know how it was!
