Photo: Iain Bagwell; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 1 fillet, 1 cup salad, and 1/4 cup salsa)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

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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Ratings & Reviews

4.5 stars

Lalemons
July 10, 2015
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.

brighteyes8's Review

daneanp
July 04, 2014
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.

LDombeck's Review

icancookthat
June 20, 2014
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.

Lalemons's Review

KathrynNC
June 17, 2014
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!

KathrynNC's Review

LDombeck
June 01, 2014
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.

icancookthat's Review

steponme
May 30, 2014
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

steponme's Review

brighteyes8
May 20, 2014
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.