Spearfish or Chicken with Roasted Pineapple Salsa

2 6-8 ounce spearfish filets or one 10-ounce "airline" chicken breast
salt and pepper to taste
2 tablespoons olive oil blend

Season the filets or the chicken breast with salt and pepper to taste an hour before cooking and refrigerate.

Cook the filets or chicken breast over medium heat in the olive oil blend in a non-stick pan: spearfish — 2-3 minutes per side for medium/5-6 minutes per side for well done. For the chicken breast, cook 5-6 minutes per side, starting with the skin side up in order to maintain moisture. Remove from pan and set aside.

Roasted Pineapple Salsa

2 3/4-inch slices of fresh pineapple (skinned and cored) or one 12-ounce can pineapple chunks

1 clove garlic, crushed

2 tablespoons red pepper, diced

2 tablespoons cilantro, chopped

2 ounces chicken stock or white wine

salt and pepper to taste

1/4 cup red onion, diced

2 tablespoons olive oil blend

Sauté the garlic, onions, and pepper in olive oil for one minute. Add the pineapple, increase the heat to high, and cook for 2-3 minutes. Deglaze the pan by adding the chicken stock or the white wine and stirring to loosen any browned bits of food from the bottom of the pan. Add the cilantro and salt and pepper to taste.

To serve, spoon the salsa over the filets or the chicken breast.