White Fish Fillets in Pineapple Sauce (Christmas Roses)

Name: White Fish Fillets in Pineapple Sauce (Christmas Roses)
Total time: 2400 s
Yield: Serves 8 servings
Ingredients: 1 small pineapple; 1/2 cup finely chopped onion (about 80 grams); 3 tablespoons chopped cilantro (about 10 grams); 6 tablespoons lime juice (about 90 ml); Oil; Salt; Ground black pepper; 1 cup flour (about 125 grams); 4 white fish fillets; Lemon juice

El Duende de Azúcar y Sal @Pollosito151021

México

(UNITED STATES OF AMERICA) This was the recipe chosen for last night's dinner among many contenders. I hope your families enjoy it as much as mine did. It's very light and perfect as the main course for a special dinner.

A legend tells of a shepherdess named Magdalena who looked into the manger where the Christ Child was born, hoping to see Him. She had searched for flowers to bring as a humble gift, but the last frosts had killed every bud. Then, she saw the Wise Men enter with gifts fit for the newborn King: myrrh, frankincense, and gold. Saddened that she had nothing to offer, she began to cry outside the stable. An angel took pity on her, brushed away the snow where her tears had fallen, and from the earth grew a rosebush full of white flowers speckled with pink. The angel whispered to Magdalena that before her was a gift richer than those of the Wise Men. Magdalena opened her eyes in wonder at the roses, gathered them, and entered the manger with the beautiful bouquet. The Christ Child, seeing the flowers, knew at once they were a gift made with tears of love and smiled sweetly at the shepherdess as she offered them. Here is an instrumental Christmas carol :) https://www.youtube.com/watch?v=QmvwWxzg3lc

El Duende de Azúcar y Sal @Pollosito151021

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Ingredients

40 minutes

Serves 8 servings

1small pineapple
1/2 cupfinely chopped onion (about 80 grams)
3 tablespoonschopped cilantro (about 10 grams)
6 tablespoonslime juice (about 90 ml)
Oil
Salt
Ground black pepper
1 cupflour (about 125 grams)
4white fish fillets
Lemon juice

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Steps

40 minutes

1

Rinse the fish fillets and rub both sides with lemon juice. Peel the pineapple and cut it into cubes. In a bowl, mix the pineapple with the onion, cilantro, salt, pepper, and lime juice. Stir well and refrigerate for one hour to let the flavors blend. In a large saucepan, sauté the onion and pineapple in oil until caramelized.
2

Mix the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the fillets completely in the seasoned flour, shaking off any excess. This will give each fillet a very light golden coating—no egg needed.
3

Heat enough oil in a nonstick skillet over medium-high heat. Fry the fillets until fully cooked and, if you like, just slightly opaque in the center (about 3 to 4 minutes per side). Serve the fish topped with the pineapple sauce. Add elegant side dishes if you wish.