Friday, August 13, 2010

Grilled Tilapia with Pineapple Salsa

This tilapia is so good.  The pineapple salsa on top is just the right amount of sweet and spicy and it is such a nice light summer dish.  It was pretty quick and easy to do and very tasty.  Both my husband and I really liked this one.  The recipe was taken from this Pampered Chef book and tweaked slightly.  And I promise it tasted way better than it looks, but I wanted to add the picture anyway. 

Servings:  4
Calories: 200
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 55mg
Carb: 13g
Protein: 23g
Sodium: 780mg
Fiber: 2g

Grilled Tilapia with Pineapple Salsa

Pineapple Salsa:
1/2 medium pineapple
1/4 small red onion
1 serrano pepper
2 tbsp chopped fresh cilantro
1/8 tsp salt
1 lime

1 packet (1.25oz) taco seasoning mix
4 boneless, skinless tilapia fillets (about 4 oz each)

1.  Heat Grill pan over medium-high heat 5 minutes. As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into 3 strips. Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside.

2. While pineapple cooks, chop onion. Cut serrano pepper lengthwise in half; remove and discard seeds. Chop pepper and cilantro. Combine onion, serrano pepper, cilantro and salt in small bowl. Zest lime to measure 1 tsp of zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.

3. Place taco seasoning mix in a shallow plate.  Add tilapia; turn to coat. Place tilapia fillets onto grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan.

4. As tilapia cooks, chop pineapple and add to onion mixture in bowl; mix well. To serve, top tilapia with pineapple salsa.

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