In less than 30 minutes I really was able to have a beautiful AND delicious dinner on the table. I did bake an additional tray of fish sticks (for our younger children), however next time I think I will just grill a couple more fillets since my children really liked the Tilapia too (the salsa, not so much... too many onions for our little ones, but my husband and I loved it.).
Grilled Tilapia with Pineapple Salsa
adapted from Pampered Chef's 29 Minutes till Dinner
- 1 medium pineapple OR 1 (20 oz) can pineapple slices or chunks
- 1/4 small red onion, chopped
- 1 serrano pepper, seeded and diced
- 2 tbsp chopped fresh cilantro
- 1/8 tsp salt
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 (1.25 oz) packet taco seasoning
- 3 tbsp olive oil
- 4 boneless. skinless tilapia fillets (about 4 oz ea.)
Heat grill pan over medium-high heat for 5 minutes. As pan heats, prepare pineapple.
For Fresh Pineapple :: Peel Pineapple in half; cut lengthwise into two pieces and remove core. Slice pineapple piece lengthwise into three strips.
For canned pineapple :: drain and pat dry with paper towels before cooking to promote grill marks.
Arrange pineapple in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear. Set aside on cutting board.
While pineapple cooks, combine onion, serrano pepper, cilantro and salt in a small bowl. Add lime zest and juice and mix well.
Whisk together taco seasoning and oil. Add tilapia; turn to coat. Place 2 tilapia fillets onto grill pan; cook 2 minutes on each side or until grill marks appear and tilapia flakes easily with a fork. Remove from pan. Wipe out pan and repeat with remaining fillets.
As tilapia cooks, chop pineapple (unless using chunks like I did) and add to onion mixture; mix well. To serve, top tilapia with pineapple salsa.
Yield: 4 servings Pin It