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.
This was a good, latin inspired meal. The salsa was good and the tomato salad, was basic, but solid. Beans and Rice also good. I probably won't make again, but I was happy to have had it.
Wonderful, easy and quick! Entire family enjoyed including my picky eater. I didn't use as much chili powder as called for and left out pepper. Chopped cooked served and finished within 1 hour!
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.