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