Spearfish With Roasted Pineapple Salsa Recipe

ingredients

2 spearfish filets (6-8 ounce size)
salt and pepper, to taste
2 tablespoons olive oil blend

Roasted Pineapple Salsa
2 3/4-inch slices fresh pineapple (skinned and cored)
OR
1 can (12 ounce size) pineapple chunks
1 clove garlic, crushed
2 tablespoons red bell pepper, diced
2 tablespoons cilantro, chopped
2 ounces chicken stock or white wine
salt and pepper, to taste
1/4 cup red onion, diced
2 tablespoons olive oil blend

directions

Season the filets with salt and pepper to taste an hour before cooking and refrigerate.

Cook the filets over medium heat in the olive oil blend in a non-stick pan: spearfish -- 2-3 minutes per side for medium/5-6 minutes per side for well done. Remove from pan and set aside.

For Salsa: Saute the garlic, onions, and pepper in olive oil for one minute. Add the pineapple, increase the heat to high, and cook for 2-3 minutes.

Deglaze the pan by adding the chicken stock or the white wine and stirring to loosen any browned bits of food from the bottom of the pan. Add the cilantro and salt and pepper to taste.

To serve, spoon the salsa over the filets or the chicken breast.

nutrition data