Grilled Tilapia with Pineapple Salsa Recipe
- 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
- 1. 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.
- 2. Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt.
- 3. 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).
1 fillet with 1/4 cup salsa : 131 calories, 3g fat (1g saturated fat), 55mg cholesterol, 152mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.
Reviews for Grilled Tilapia with Pineapple Salsa
"it looks so delicious i will try it"
"The fish goes nicely with this light salsa. I left out the cayenne to make it for my kids. Excellent dish. Grilling the tilapia outside left no fish smell in my house which was a nice bonus."
"I made tilapia dish for my family last night and they loved it."
"I love this one. It's simple and light, yet very delicious. Pineapple was on sale at the grocery story yesterday. I immediatly thought of this recipe. I can't use the outside grill now but I broiled the fish in the oven and topped with the salsa and it was just as great as it was in the summer. I served over couscous. Yum!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.