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.
Tilapia with Pineapple Salsa and Tomato-Avocado Salad
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- Calories: 342
- Fat: 17.2g
- Saturated fat: 3g
- Monounsaturated fat: 10.7g
- Polyunsaturated fat: 2.3g
- Protein: 36g
- Carbohydrate: 14g
- Fiber: 5g
- Cholesterol: 85mg
- Iron: 2mg
- Sodium: 461mg
- Calcium: 44mg
- 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.
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