Tilapia with Pineapple Salsa and Tomato-Avocado Salad
Created by breezermom on May 17, 2024
- Servings: 4
- Prep Time: 25m
- Cook Time: 10m
- Recipe #42837
Ingredients
- 1 cup chopped pineapple
- 2 tablespoons finely chopped red onion
- 1/2 jalapeño pepper, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons fresh lime juice, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 cup thinly vertically sliced red onion
- 1/4 cup thinly sliced fresh basil
- 1 medium tomato, cut into thin wedges
- 1 peeled ripe avocado, cut into 8 wedges
- 2 tablespoons extra-virgin olive oil, divided
- 24 ounces tilapia fillets (4 fillets)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chile powder
How to Make
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Step 1: Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl.
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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.
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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.
Nutritional Facts
- 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