👨‍🍳 作り方

1. 1

   Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.

   💡 プロのコツ: Drying the fish ensures a better sear.
2. 2

   Place the flour on a shallow plate. Dredge each fish fillet in the flour, shaking off any excess.

   💡 プロのコツ: This creates a light coating that helps the fish brown and thickens the sauce slightly.
3. 3

   In a large skillet, heat the olive oil and butter over medium-high heat. Once shimmering, carefully add the floured fish fillets.

   💡 プロのコツ: Do not overcrowd the pan; cook in batches if necessary.
4. 4

   Pan-fry the fish for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.

   ⏱️ 6-8 minutes

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fillets.
5. 5

   In the same skillet (pour off excess oil if needed), add the pineapple juice and fresh pineapple chunks. Bring to a simmer.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pan to incorporate into the sauce.
6. 6

   Whisk in the cornstarch slurry and the optional honey or sugar. Cook, stirring constantly, until the sauce thickens.

   ⏱️ 2-3 minutes

   💡 プロのコツ: The sauce should coat the back of a spoon.
7. 7

   Return the fish fillets to the skillet and spoon the pineapple sauce over them. Garnish with chopped cilantro.

   💡 プロのコツ: Serve immediately with rice, vegetables, or patacones.