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Grilled Tilapia with Pineapple Salsa

 Grilled Tilapia with Pineapple Salsa
I found this recipe in a seafood cookbook years ago, and it’s been one of my favorites. The refreshing, slightly spicy salsa is a delightful complement to the fish. Beth Fleming, Downers Grove, Illinois
8 ServingsPrep/Total Time: 25 min.


  • 2 cups cubed fresh pineapple
  • 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 canola oil
  • 8 tilapia fillets (4 ounces each)
  • 1/8 teaspoon pepper


  • In a small bowl, combine the pineapple, onions, green pepper,
  • cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne.
  • Chill until serving.
  • Combine oil and remaining lime juice; drizzle over fillets. Sprinkle
  • with pepper and remaining salt.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill fish, covered, over medium heat
  • or broil 4 in. from the heat for 3-4 minutes on each side or until
  • fish flakes easily with a fork. Serve with salsa. Yield: 8 servings
  • (2 cups salsa).

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Grilled Tilapia with Pineapple Salsa (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.