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Ingredients

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Directions

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  • Combine pineapple, sweet red pepper, scallions, lime juice and hot pepper flakes. Set aside.

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  • Place flour and cornmeal in separate shallow bowls. Whisk mayonnaise and Old Bay seasoning in a small bowl.

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  • Dip one fillet in flour; shake off excess. Brush both sides of fillet with mayonnaise, then dip in cornmeal, shaking off excess. Place on waxed-paper-lined baking sheet; repeat with remaining fillets. Can be made up to 3 hours ahead, covered and refrigerated.

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  • Heat large nonstick skillet over medium-high heat. Add oil, then butter. Add fillets and cook for 3 to 5 minutes, or until golden. Turn and cook another 5 minutes. Serve with pineapple salsa.

Nutrition Facts

376 calories; 16 g total fat; 4 g saturated fat; 93 mg cholesterol; 342 mg sodium. 24 g carbohydrates; 1 g fiber; 34 g protein;

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