(*) e.g. two whole fish, also 4 fish fillets * Fillet fish.
* Rinse lettuce, spin dry and chop.
* Halve the papaya, remove the seeds and the flesh.
* Cut tomatoes and papaya flesh into small cubes.
* Lightly roast the pine nuts.
* Mix olives, garlic and olive oil for tapenade in an electric kitchen blender or with a hand blender until uniform.
Mix.
* Briefly grill or sear the four fish fillets, seasoning with pepper and salt.
* Mix lettuce with half of the salad dressing and spread evenly on four plates.
* Arrange fish fillets on top and brush with olive tapenade. * Finely pluck the cilantro.
* Mix the rest of the salad dressing with the diced tomatoes, papaya, cilantro and pine nuts and spread evenly on the plate as salsa. Serve immediately.