My pineapple salsa leans toward the pico de gallo side of the salsa family. Just give one red onion, two seeded jalapeno peppers, 3 seeded tomatoes, and one medium pineapple a medium dice and toss them together in a large bowl. Add the juice of one lime, a heavy pinch of kosher salt, and half a bunch of cilantro (diced) and stir a few times to mix everything in. The salsa can be used immediately, but let it chill in the fridge for 30 or 45 minutes if possible. This will give all those great flavors a chance to mingle and meld together, and thats a very good thing. While the salsa ingredients are getting to know each other, coat two tilapia fillets with canola oil and a heavy shake of taco seasoning. Quick tip - I keep some taco seasoning in a spare saltshaker for just such an occasion. Heat a skillet over med-high heat, throw in the fish, and cook for 2-3 minutes per side until the fish is nice and flaky. Remove, top with the salsa, and serve alongside your vegetable of choice - ours was roasted asparagus. Delicious, isn't it. This recipe works well with just about any protein, by the way. Enjoy!
