INGREDIENTS
3 pineapple slices
4 flounder fillets
Salt and pepper
1 ½ TBSP. extra-virgin olive oil
2 TBSP plus 1 tsp. lime juice
1 can (15 oz.) black beans, rinsed
½ cup cilantro, chopped
½ small red onion, finely chopped
2 TBSP. finely chopped jalapeno
8 corn tortillas (6-inch
DIRECTIONS
Preheat the broiler.
Arrange the pineapple on a foil-lined baking sheet.
Broil until lightly browned.
Let pineapple cool, then chop.
Season the fillets with salt and pepper; rub with ½ TBSP. extra-virgin olive oil.
Arrange the fillets on a baking sheet and drizzle with 1 tsp. lime juice.
Broil until opaque and flaky, 8 to 10 minutes.
Toss the pineapple with the black beans, cilantro, onion, jalapeno and remaining 2 TBSP. lime juice and 1 TBSP. of the oil; season.
Using a fork, flake the fish and divide among the tortillas.
Top with salsa.
Serves 4.
