Pan-Seared Opah with Pineapple Salsa

I've been trying to cook with only local ingredients while on vacation, so that means no tortillas or other comforts of home.  The opah belly (aka moonfish) looked particularly good, so I seasoned it with s&p and pan seared them in butter.  I also made a salsa with locally-grown pineapple, tomatoes, onion and lime juice.  I finished off the dish with leftover brown rice from another unfinished plate lunch.  The fish was buttery with a firm texture, and the salsa gave it a perfect tropical accent.  I am sure Roy's would charge at least $35 for this entree, and it cost me under $15 to put out two of them...f Roy's!