about a half of fresh pineapple (NOT canned, not ever)
half a small red onion
a bunch of cilantro (I use a lot)
juice of a lime and salt
Chop pineapple, red onion, and cilantro, and add lime juice and salt. Make salsa up to 8 hours in advance and store in refrigerator.
Lemon Butter Tilapia
4 tilapia fillets
salt and pepper
juice of half a lemon
1 tbsp butter
Thaw fish and pat dry with paper towel. Sprinkle with salt and pepper. Cook in HOT nonstick skillet drizzled with olive oil on one side until it's brown, about 2-3 minutes. Flip fish and cook the other side, another 2-3 minutes. Remove cooked fish from pan, turn off heat, add butter, and juice of half a lemon. Place tilapia on top of rice, pour over lemon butter, and top with pineapple salsa.