Pan-Fried Cod With Pineapple and Tomato Salsa

The NL food fishery sent us looking for ways to enjoy the catch of the day!

Pan-Fried Cod With Pineapple and Tomato Salsa

4 pieces cod loin
Flour, for dredging
Canola oil, for frying
1 cup pineapple, minced
1 tomato, minced
1 tsp lemon grass paste
3/4 tsp cilantro, finely minced
3 basil leaves, minced
1 tbsp olive oil
1/2 tsp black pepper
3/4 tsp chives, minced
1 tsp lime juice

Mix last 9 ingredients together to make the salsa. Set aside to marinate in the fridge for at least an hour. Dredge fish in flour and fry in hot oil. Serve fish topped with salsa. Serves 4.

Picture of Downhome Magazine
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