Fish tacos with fresh pineapple salsa

Pat fish dry with paper towels, remove any remaining scales or bones and cut into bite-sized pieces. Place seasoned flour and spices in a shallow bowl, dip in fish and coat well, shaking off any excess.

Heat oil in a large, non-stick frying pan over medium-high heat. Add butter and, once frothy, cook the fish in batches for 1-2 minutes on each side or until cooked through and golden. Add a little extra oil to pan between batches if needed.

Place the tortillas, fish, various fillings and a dish of salsa on the table and let everyone help themselves.

In a bowl combine fresh pineapple, peeled, cored and finely diced, cup mint leaves, finely chopped, red chilli, seeds and membrane discarded, very finely chopped, small red onion, finely diced, and juice limes.

Let it sit for 15 minutes to allow flavours to infuse. Best eaten within a few hours.