Butter Fried Fish with Pineapple Salsa ala James Reeson

Butter Fried Fish

Heat butter on a pan, be careful not to burnt them, add fish, cook both sides and set aside.

Pineapple Salsa ala James Reeson:

He used:

Barbecued pineapple slices, cut small

Finely chopped red chilli

Finely chopped red and yellow capsicum/bell pepper

Salt and pepper

Coriander/Cilantro leaves

Finely chopped green onion.

My Pineapple Salsa:

1/2 small can of pineapple pieces, drained 

100 gr of red grape tomatoes, halved

Finely chopped parsley

Finely chopped green onion

a little touch of salt and pepper

I served this dish with steamed green beans and carrots. 

It was a light and yummy dinner for us ;-)