Pan Seared Butterfish with Grilled Pineapple Watermelon Salsa

For the salsa:

1/2 pineapple skinned and sliced in quarters
1/2 cup diced watermelon
2 plum tomatoes peeled, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon chopped garlic
1/4 cup extra virgin olive oil
1 tablespoon fresh lime juice
corse salt and freah ground black pepper to taste
1 teaspoon finely chopped jalapeno pepper

Brush pineapple slices with oil and cook on the grill until slightly charred. Then cut pineapple, tomatoes and watermelon (they should all be cut the same size). In a mixing bowl, combine everything, and season with salt and pepper to taste. Put to the side until fish is cooked. I like to leave the salsa out at room temperature this will help the flavors come together better.

For the Butterfish:

You can use any fish you like such as salmon, striped bass, tuna, etc. and this salsa will also work well on grilled chicken.

1- 6oz piece of fish (bones removed.)
2 tablespoons of oil and 1 pat of butter. (The oil will help keep the butter from burning, but the butter will help brown the fish nicely and also give it a light nutty flavor.)

Heat the oil and butter in a non-stick pan until the butter is melted and hot. Add the fish and cook about 2-3 mins per side, until fish is cooked through. If you want to cook it longer than just finish it in a 350 oven for about 5mins. We like to serve this fish on a bed of Israel cous-cous, flavored with roasted vegetables. Just follow the cooking instructions for the cous-cous and toss with olive oil and any vegetables you may like. Place the cous-cous in center of plate and place fish in the middle. Stack salsa on top and drizzle plate with a little extra virgin olive oil.