1 small white onion, diced
2 tablespoons lime juice
3 medium tomatoes, seeded and diced
1 small orange bell pepper, diced
1 small red bell pepper, diced
1 medium jalapeño, seeded and diced
1/2 cup chopped pineapple, drained
1/2 cup cilantro, finely chopped
Sea salt, to taste
4 (6-ounce) fresh fish fillets
1/2 cup all-purpose flour
2 tablespoons ground cumin
1 tablespoon chipotle chili powder
1 teaspoon ground black pepper
3 tablespoons olive oil
1/4 cup peanuts, finely chopped
Garnish: Cilantro leaves
For the Tropical Salsa:
Rinse onion under cold running water. Drain, and blot dry with paper towels. Place chopped onion in a small bowl; add lime juice, and stir. Set aside.
Place chopped peppers, tomatoes and pineapple in a medium bowl. Strain lime juice from onion, and add onion to pepper-pineapple combination. Season with salt, to taste. Stir in chopped cilantro. Set aside.
For the Cumin-Chipotle Fish:
Rinse fish with cold water and pat dry. Season both sides of fish with salt. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400°F.
Remove the fish from refrigerator. In a wide, shallow dish, whisk together flour, cumin, chipotle chili powder and pepper. Dredge fish fillets in flour mixture, covering evenly. Shake off excess.
Heat a 12-inch ovenproof skillet over medium-high heat for about 4 minutes. Add olive oil, and swirl around pan. If oil smokes, lower heat. Add fish to pan, and sear for 2 minutes. Turn fish, and sear 1 minute more. Place skillet into the preheated oven. Bake until fish flakes with a fork, anywhere between 2 and 6 minutes. Total cooking time should be about 10 minutes per inch of thickness; adjust cooking time according to the thickness of the fillets.
Remove fish from oven, and place on a large serving platter. Using a slotted spoon, spoon salsa over fish. Sprinkle with the chopped peanuts.
Garnish with cilantro leaves. Serve remaining salsa on the side.