Ingredients:
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Directions:
In a shallow bowl, combine the cornmeal, parsley (if using), cumin, ½ teaspoon of the salt, and the cayenne. In another shallow bowl, lightly beat the egg white. Dip the fish in the egg white and then in the cornmeal mixture.
In a large nonstick skillet, warm 2 tablespoons of the oil with the butter over medium-high heat until the butter is melted. Add the fish and cook until it just flakes when tested with a fork and is golden brown on both sides, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the tomato, jalapeño, mint, pineapple, limejuice, lime zest (if using), and the remaining 1 teaspoon oil and 1/4 teaspoon salt.
Serve the fish topped with the pineapple salsa. |
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