Tilapia with Pineapple Salsa and Tomato-Avocado Salad

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Tilapia with Pineapple Salsa and Tomato-Avocado SaladRecipe
Photo: Iain Bagwell; Styling: Lindsey Lower
For a quick-cooking, light meal, serve your family Tilapia with Pineapple Salsa and Tomato-Avocado Salad. Double the pineapple salsa, and use it to top salads, tacos, or grilled steak or chicken during the week.
Serves 4 (serving size: 1 fillet, 1 cup salad, and 1/4 cup salsa)


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1 cup chopped pineapple
2 tablespoons finely chopped red onion
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice, divided
3/4 teaspoon kosher salt, divided
1/2 cup thinly vertically sliced red onion
1/4 cup thinly sliced fresh basil
1 medium tomato, cut into thin wedges
1 peeled ripe avocado, cut into 8 wedges
2 tablespoons extra-virgin olive oil, divided
4 (6-ounce) tilapia fillets
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder


1. Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl.

2. Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl; sprinkle with 1/4 teaspoon salt.

3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt, cumin, and chipotle chile powder. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Spoon pineapple salsa over fish. Serve with tomato and avocado salad.

Created date

April 2014

Nutritional Information

Calories 342
Fat 17.2 g
Satfat 3 g
Monofat 10.7 g
Polyfat 2.3 g
Protein 36 g
Carbohydrate 14 g
Fiber 5 g
Cholesterol 85 mg
Iron 2 mg
Sodium 461 mg
Calcium 44 mg