Grilled Tilapia with Pineapple Salsa
Years ago I found this grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish.
Dovetailing Tip: When cutting up the pineapple for the salsa, crush the remaining pineapple with a fork and save to make the Pineapple Coconut Ice Cream for Meal 5. Be sure to save the juice with it. You will need 2 tablespoons of the juice.
|2 cups||cubed fresh pineapples|
|2||green onions, chopped|
|1/4 cup||finely chopped green pepper|
|1/4 cup||minced fresh cilantro|
|4 teaspoons||plus 2 tablespoons lime juice, divided|
|1/8 teaspoon||plus 1/4 teaspoon salt, divided|
|dash cayenne pepper|
|1 tablespoon||olive oil|
|8||tilapia fillets (4 ounces each)|
For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving. Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium heat or broil 4 in. from heat 2-3 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa. Yield: 8 servings (2 cups salsa).
Originally published as Grilled Tilapia with Pineapple Salsa in Taste of Home June/July 2009, p56
Nutritional Facts 1 fillet with 1/4 cup salsa equals 131 calories, 3 g fat (1 g saturated fat), 55 mg cholesterol, 152 mg sodium, 6 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit
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