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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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