Curried Fish with Pineapple Pepper Salsa

Instructions

• COMBINE pineapple, red pepper, green onions, lime juice and cumin; set aside.

• DREDGE fillets in curry powder and salt. Heat butter in 12-inch nonstick skillet over medium-high heat. Cook fish for 8 minutes until opaque and flaky, turning once. Add wine; cook 2 minutes. Remove fish to heated platter.

• ADD fruit mixture to skillet; cook 2 minutes. Return fish to skillet. Sprinkle with crispy Fried Onions. Cover and cook 2 minutes.