I have been loving pineapple lately, buying one at the grocery store every week. Usually I eat it as a snack with some cottage cheese, but when I saw this recipe I knew it would be another great way to enjoy my pineapple. This fruit salsa is full of bright flavors and textures- sweet pineapple, creamy avocado, tangy lime, plus a little bit of heat from jalapeno and red onion.
The salsa went perfectly with the pan-cooked tilapia, which is seasoned simply with some salt and pepper. While tilapia is the most budget-friendly choice of fish, the salsa would also be delicious with halibut. Although if you do use a thicker fish like halibut, you will have to adjust your cooking time accordingly. Served on top of some brown rice, this fish with fruit salsa is a meal that tastes like summer.
One year ago: Peanut Butter Chocolate Chip Muffins (love these!)
Tilapia with Avocado-Pineapple Salsa
Makes 4 servings
- 2 cups finely diced pineapple
- 1/2 jalapeno, seeds and ribs removed, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup finely chopped fresh cilantro
- juice of 2 limes
- 2 avocados, diced small
- salt and freshly ground black pepper
- 4 tilapia fillets (5-6 oz. each)
- 1 tbsp. olive oil
- In a medium bowl, combine the pineapple, jalapeno, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside.
- Pat the fish dry with paper towels and season liberally with salt and pepper.
- Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through.
- To serve, top each piece of fish with salsa.
Source: Adapted from Pink Parsley.