1 (15 ounce) can stewed pineapple
4, peeled and sliced
2 fresh lemons, halved
1 tablespoon orange juice
1 scallion, chopped
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 teaspoon ground black pepper
1 small avocados
1 dark salmon
1 small onion, diced
Place pineapple slices in the bottom of a large saucepan. Pour pineapple juice over the pineapple and drizzle with orange juice.
Pour lemon juice over peppers and toss with lime juice, lemon juice, salt, pepper and avocado mass. Simmer over medium heat, stirring occasionally, until fruit is tender.
When pineapple juice has cooked through, under the heat of a skillet, gently saute onions in 2 tablespoons of vegetable oil. Stirring frequently, cook onion in 1 to 2 tablespoons of vegetable oil until tender; remove from pan. Stir in pineapple and fish and toss with lemon juice mixture until all vegetables are coated. Stir in onions and lemons. Stir in salt, pepper and avocados.
Pour over pineapple and serve immediately.
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