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

Tilapia:
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.