In the summer, I love to grill or saute fresh fish and top it with a yummy pineapple salsa. It is so easy and so yummy, and the salsa really elevates the fish (good on its own, for sure) to another level of tastiness.
For the fish, just get whatever is fresh. I bought mahi mahi for this meal. I just season each side with salt and pepper. No need to do more because the salsa will bring its own party. Pan fry it in a little olive oil on medium high heat or grill it until seared on the outside, 5-7 minutes per side. Top with the pineapple salsa (fresh peaches also work well in this salsa).
Dice fresh pineapple into small chunks. Mix with diced jalapeno (seeds removed), diced cucumber, chopped fresh cilantro, and diced red onion. (Quantities are up to you. Want it spicier? Add more jalapeno. Want it fruitier? Double the pineapple to the other ingredients.) Squeeze fresh lime juice (I used an entire lime) over the combined ingredients and season with salt and pepper.
I also serve this salsa when I make fish tacos, using the tortilla recipe included in the Chicken Verde post. It is also a nice alterative to the more traditional tomato salsa for tortilla chips, so I try to make extra because there are protests around here if there aren’t any leftovers.