Tropical Fish Fillets 

Ingredients 

 .   1/3 cup all-purpose flour

   .   Pinch salt (optional)

   .    Freshly ground pepper to taste

   .  1 pound sole fillets (or any other mild white fish)

   .   2 tablespoons butter

   .   1 large shallot, finely chopped (about 1/3 cup)

   .   1/2 cup dry white wine

   .    small can crushed pineapple (drained, save juice)

   .    1 teaspoon Dijon mustard

   .    2 teaspoons butter

   .    2 tablespoons chopped fresh parsley

   .                      

PREPARATION

   .   Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.

   .   Heat butter in a large nonstick skillet over medium heat until melted, careful not to burn it. Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

   .   Add shallot to the pan and cook over medium heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add pineapple juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley and crushed pineapple; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve. Goes well with Basmati or Jasmine rice.