I don’t know if you’ve noticed, but I’m obsessed with recipes. I’m always discovering new recipes I want to try, either on Rachael Ray or some other show, they show up in my inbox, I read them in a magazine, etc. Then I save them in various places – on Pinterest, save them in a folder in my email, bookmark them on my laptop, bookmark them on my iPad or iPhone, clip them and put them in my binder… it’s a problem, really, because I have recipes scattered all over the place. I’m like a kid in a candy store with this. Probably someone should plan an intervention.
Anyway, this is a recipe I saw on Cooking Light’s website and I pinned it to try. We like to eat fish somewhat regularly, so it’s nice to have new ways to prepare it. This was very quick, easy, and fresh. It was also spicy, which Tim loves and I am tolerating more and more these days. It also happened to work out great because I had some fresh pineapple in the fridge that I needed to do something with.
Incidentally, I had some of the salsa leftover after the fish was gone, and I may have eaten it the next night for dinner with some Baked Scoops. If I did, I would tell you that the salsa is great just with chips! 😉
You can easily adjust this recipe for how many pieces of fish you want to cook. I’m writing it how I made it for me and Tim. And guess if I measured the Cajun seasoning, salt, and pepper. You’re right, I didn’t. So, you know, just use your judgement and the amount you like.
Spicy Tilapia with Pineapple Salsa
- 1 tablespoon extra virgin olive oil
- 2 tilapia filets, fresh or frozen then thawed
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper (optional)
- 1 cup chopped fresh pineapple chunks
- 1/4 cup chopped onion
- 1/4 cup chopped plum tomato
- 1 teaspoon rice vinegar (or red wine vinegar would work fine too)
- 1/2 tablespoon chopped fresh cilantro
- 1/2 to 1 small jalapeño pepper, seeded and chopped (depending how spicy you like it)
- 2 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Season both sides of the fish with Cajun seasoning, salt, and pepper. Add fish to pan, and cook for 2-4 minutes on each side or until fish flakes easily when tested with a fork or until cooked to your liking.
Combine pineapple, onion, tomato, vinegar, cilantro,and jalapeño in a bowl and stir gently.
Serve fish with pineapple salsa and garnish with lime wedges.
I served this fish with spicy green rice…recipe coming soon to a blog near you.
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