Salsa:

Cut the top and skin off pineapple, remove the eyes and core. If you love to chop! Finely dice the pineapple, TIME SAVER: throw it in the food processor and pulse it until diced. (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. If you have time refrigerate for about 1 hour to allow flavors to blend.

Fish:

Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly coat fillets.

Heat oil in a large nonstick skillet over medium-high heat. Add the fish, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side.

Top each fish with about 1/4 cup salsa. ENJOY!

Serve with black beans and brown rice, and greens.

Note:

To save time, make salsa ahead. Cover and refrigerate the salsa for up to 1 day.