Tilapia with Pineapple Salsa and Tomato-Avocado Salad
Serves 4 (serving size: 1 fillet, 1 cup salad, and 1/4 cup salsa)
Photo: Iain Bagwell; Styling: Lindsey Lower
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
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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Loved everything about this. I was a bit worried the jalapeno would be too hot, but it wasn't. Next time I'll use a bit more. Will definitely make this often. It was easy to put together and a great recipe to get more fish into our diets. We had roasted garlic couscous on the side.
Very tasty and pretty easy to do. Only suggestion I have is maybe to double spices sprinkled on fish. I made the salsa, fish and black-bean cilantro rice -- did not make tomato-avocado salad. Black-bean cilantro rice was nice accompaniment. I cooked short-grain brown rice from scratch rather than using boil-in-bag.
Very good!! We served with some thinly sliced romaine leaf lettuce under our tomato-avocado salad and skipped the oil in it (by accident but didn't miss it). Would most definitely make again. My husband had some left over black bean cilantro rice salad from same issue but I was satisfied without an additional side item.
I substituted Turbot for the tilapia because I'm not a fan and added some paprika to the fish but kept the rest true to the recipe. Really flavorful and quick to make!
For step-by-step photos, check out my post at: http://www.icancookthat.org/2014/05/fish-with-pineapple-salsa-and-tomato-avocado-salad.html
Delicious, but while I was cooking the fish, the chipotle chili powder seem to overwhelm my family giving them a coughing spell (I my have put just a little more than the recipe states). Served with brown rice cooked in chicken bouillon dried onion and cilantro. The flavors of the salad, fish and salsa meld together wonderfully, will cook this again and again.
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