4portionsrainbow trout or salmon fillets, about 600 grams in total
salt and pepper to taste
2tsp.vegetable oil
Instructions
For the salsa:
In a medium bowl, combine all of the salsa ingredients. Stir well. Cover the salsa and let sit at room temperature or chill in the refrigerator until ready to serve.
For the fish:
Heat oil in a non-stick skillet over medium-high heat.
Season fish with salt and pepper. Add the fish fillets to the fry pan, skin side down.
Fry for 2 to 3 minutes, then carefully flip over and fry for another 2 minutes. For thicker fillets fry for 1 minute longer or until fish is cooked.
Transfer the trout to plates and serve with pineapple salsa.