Fish fillet with pineapple salsa

Ingredients for 4 servings:

• 1 large lime(s) or lemon
• 4 fish fillets (Victorian perch or redfish fillets, 150 g each)
• salt and pepper
• 2 pineapples (baby pineapples)
• 1 papaya, ripe
• 1 chili pepper(s), green
• ½ bunch coriander or parsley
• Clarified butter, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lime or lemon, dry it, zest 1/2 teaspoon, and squeeze out the juice. Rinse the fish fillet and pat it dry. Drizzle with a little citrus juice, salt, and pepper. Halve the pineapple lengthwise and scoop out the flesh from the shells. Discard any hard cores. Slice the flesh of the 1/2 pineapple, and finely chop the rest. Peel the papaya, halve it, and remove the seeds. Finely dice the flesh and add it to the pineapple cubes. Cut the chili lengthwise, clean, deseed, rinse, and finely dice. Rinse the herbs, shake dry, pick off the leaves, and finely chop. Mix the chili with the herbs, the remaining citrus juice, and the remaining lemon zest. Season with salt and stir in the diced fruit. Fry the fish in a non-stick pan in hot clarified butter for 3-5 minutes on each side. Serve with salsa and the pineapple slices.