The weather of BBQ and fresh veggies is finally here! This dish is super simple and could be made entirely on the grill, but since I haven’t got a chance to have my own grill… it’s okay to cook on the same old stove!

First, I preheat the oven to 450F. Meanwhile, I made a bowl of tomato pineapple salsa. Cut the tomatoes and pineapple into cubes. Chop finely a quarter of a medium onion and jalapeno or chile peppers. Mince the garlic, mint leaves and cilantro. Throw everything into a mixing bowl. Add a pinch of salt and pepper, and the juice of half a lime or lemon. Mix well. Transfer into a container and refrigerate. This salsa also makes a great, refreshing snack when goes with tortilla chips.

Next, I prepare the potatoes. Now, the best kind of potato to roast is red skinned, because they are small, round and easy to prep, but I use Idaho potatoes here since that’s what I already have. However if you get a chance, I recommend red potatoes to roast for a pop of color. Cut the potatoes into 2 inch pieces, soak them in cold water and drain to remove extra starch. Then toss well the potatoes with salt, pepper, 2 tsp of olive oil, and rosemary. Transfer into a baking pan. Bake for 50 minutes, stir occasionally.

Season the fish with salt, pepper, garlic powder. Prepare a pan on medium-high heat. Add oil. Pan sear the fish for about 1 minute per side, or until golden brown on both sides and the skin is crispy.

Take out potatoes, plate with the fish and top with some salsa!