Sea bass with grilled pineapple, toasted almonds, onion confit and teriyaki sauce

Peel and cut the onion into julienne strips, reserve.

In a non-stick frying pan, grill the pineapple slice on both sides, remove, cut into small pieces and set aside,

In the same frying pan add the oil and toast the almonds, they can be whole, sliced or diced, remove and set aside.

Add the onion to the pan with the same oil and sauté over low heat until soft, add the teriyaki sauce and stir for two minutes.

Iron the fish (I did it with sea bass but any fish will do) and add it to the pan containing the onion with the teriyaki so that it incorporates its flavor.

To assemble, a bed of lettuce is placed on the plate, followed by the fish, the pineapple pieces, the onion and finally the almonds.