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May 21, 2014 By Kaitlin 3 Comments

Fish with Pineapple Salsa and Tomato-Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Tilapia with Pineapple Salsa and Tomato-Avocado Salad that sounded like the perfect warm-weather dinner.

Fish with Pineapple Salsa and Tomato-Avocado Salad

 

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

 

Ingredients:

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon paprika

Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl. IMG_7826 IMG_7828

 

Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl and sprinkle with 1/4 teaspoon salt.

IMG_7829 IMG_7830

 

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Sprinkle fish with remaining 1/4 teaspoon salt, cumin, chipotle chile powder, and paprika. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

IMG_7831 IMG_7832

 

Spoon pineapple salsa over fish. Serve with tomato and avocado salad.

Fish with Pineapple Salsa and Tomato-Avocado Salad

 

The fish has a bit of heat to it, but the sweet pineapple salsa is the perfect accompaniment! I loved the tomato-avocado salad as well (although anything with avocado is guaranteed to be a winner in my book).

Fish with Pineapple Salsa and Tomato-Avocado Salad

 

Because fish cooks quickly, this is a great weeknight meal option; it took just 20 minutes to make!

4.0 from 1 reviews
Print
Fish with Pineapple Salsa and Tomato-Avocado Salad
Author: I Can Cook That
Recipe type: Seafood, Weeknight Meal, Main Dish, Paleo, Gluten Free
Cook time:  20 mins
Total time:  20 mins
Serves: 4
 
Ingredients
  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • ½ jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • ¾ teaspoon kosher salt, divided
  • ½ cup thinly vertically sliced red onion
  • ¼ cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • ½ teaspoon ground cumin
  • ¼ teaspoon chipotle chile powder
  • ¼ teaspoon paprika
Instructions
  1. Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt in a small bowl.
  2. Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl and sprinkle with ¼ teaspoon salt.
  3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Sprinkle fish with remaining ¼ teaspoon salt, cumin, chipotle chile powder, and paprika. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
  4. Spoon pineapple salsa over fish. Serve with tomato and avocado salad.
3.2.1284

 

Filed Under: Dairy Free, Gluten Free, Main Dish, Paleo, Quick, Salad, Seafood, Weeknight Meal, whole30 Tagged With: Avocado, Basil, Chipotle, Chipotle Chile Powder, Cilantro, Cumin, Fish, Flounder, Gluten Free, Hot Pepper, I Can Cook That, Jalapeno, Limes, main dish, Paleo, Paprika, Pepper, Pineapple, Quick, Recipe, Red Onion, Salad, Salsa, Seafood, Tilapia, Tomato, Turbot, Weeknight Meal, Whitefish

Comments

  1. Juan Carlo says

    October 21, 2015 at 6:58 am

    I love how you incorporate pineapple and avocado in a salad. I actually never tried it, but it seems that it blends well with each other. This is what I love in cooking you are free to discover new recipes that you can share to others.
    Juan Carlo recently posted..Happy 23rd Anniversary!My Profile

    Reply

Trackbacks

  1. Whole 30 – Day 1 Recap | A Healthy Sauce says:
    March 11, 2015 at 6:18 pm

    […] chicken with broccoli Friday dinner – Baked chicken with broccoli Saturday lunch – Tilapia with pineapple salsa Saturday dinner – Tilapia with pineapple […]

    Reply
  2. Whole 30 Day 4 – The cravings kick in | A Healthy Sauce says:
    March 14, 2015 at 2:06 am

    […] and lunch today were both repeats, but dinner was this fish with pineapple salsa. Fresh pineapple is so sweet it was almost like a dessert in itself. I’m so confused why it […]

    Reply

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