Ingredients

The following ingredients have 4 Servings
  • 2 cups pineapple (, chopped in small cubes)
  • 1 1/2 cups cantaloupe (, chopped in small cubes)
  • 1 cup tomato (, chopped in small cubes)
  • 1/4 cup red onion (, minced)
  • 1/4 cup cilantro (, chopped finely)
  • 2 tablespoons lime juice (freshly squeezed )
  • Salt and pepper to taste
  • 4 tablespoons olive oil
  • 1 pound black cod
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin

Instruction

  • Mix all chopped ingredients for tropical fruit salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.
  • To prepare seasoning for the fish, mix salt, pepper, paprika, oregano, cumin in a small bowl.
  • Heat large skillet on high heat. Season fish on non-skin side with salt & pepper and other spices from step 2, generously. Add oil to the hot skillet: the oil should sizzle. Add fish to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
  • After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don’t like to eat it.