Tilapia with Pineapple Salsa and Tomato-Avocado Salad
Recipe: #42837
May 17, 2024
Categories: Tilapia, Avocado, Pineapple, South American, Southern Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, more
"You can double the salsa and use for tacos, salads, or on grilled beef or chicken. Great light recipe for the summer."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (462.3 g)
- Calories 645.5
- Total Fat - 37.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 11.6 mg
- Sodium - 1489.4 mg
- Total Carbohydrate - 39.5 g
- Dietary Fiber - 14.6 g
- Sugars - 8.1 g
- Protein - 44.5 g
- Calcium - 205.7 mg
- Iron - 4.5 mg
- Vitamin C - 65.7 mg
- Thiamin - 2 mg
Step by Step Method
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.
Tips
No special items needed.
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