Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Elizabeth Nelson
Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet, 1 cup salad, and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

342 calories; fat 17.2g; saturated fat 3g; mono fat 10.7g; poly fat 2.3g; protein 36g; carbohydrates 14g; fiber 5g; cholesterol 85mg; iron 2mg; sodium 461mg; calcium 44mg.
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