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Grilled Tilapia with Pineapple Salsa

Pineapple Salsa
1/2   medium pineapple
1/4   small red onion
1   serrano pepper
2   tbsp (30 mL) chopped fresh cilantro
1/8   tsp (0.5 mL) salt
1   lime
1   packet (1.25 oz/35 g) taco seasoning mix
3   tbsp (45 mL) Garlic Oil or olive oil
4   boneless, skinless tilapia fillets (about 4 oz/125 g each)
  1. Heat Grill Pan over medium-high heat 5 minutes. As pan heats, using Santoku Knife, peel pineapple half; cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over Grill Pan; cook 2-3 minutes on each side or until grill marks appear. Set aside on Cutting Board.
  2. While pineapple cooks, chop onion. Cut serrano pepper lengthwise in half; remove and discard seeds. Chop serrano pepper and cilantro. Combine onion, serrano pepper, cilantro and salt in Small Batter Bowl. Zest lime using MicroplaneŽ Adjustable Grater to measure 1 tsp (5 mL) zest. Juice lime to measure 1 tbsp (15 mL) juice. Add zest and juice to batter bowl; mix well.
  3. Whisk taco seasoning mix and oil in Stainless (4-qt./4-L) Mixing Bowl. Add tilapia; turn to coat. Place two tilapia fillets onto Grill Pan. Cook 2 minutes or until grill marks appear. Turn tilapia over using Jumbo Slotted Turner; cook 2 minutes or until tilapia flakes easily with a fork. Remove tilapia from pan. Wipe out pan and repeat with remaining fillets.
  4. As tilapia cooks, chop pineapple and add to onion mixture in batter bowl; mix well. To serve, top tilapia with pineapple salsa.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 23 g, Sodium 780 mg, Fiber 2 g U.S. Diabetic exchanges per serving: 1 fruit, 3 low-fat meat, 1/2 fat (1 carb)

Cook's Tips: To save time, buy peeled and cored pineapple from the refrigerated section of your produce department. If desired, 1 can (20 oz/398 g) pineapple slices in juice can be substituted for the fresh pineapple. Pat pineapple slices dry with paper towels before cooking to promote grill marks.