Saturday, June 5, 2010

Spicy Tilapia with Pineapple-Pepper Relish

Recipe from: Cooking Light

2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (I used crushed red pepper)
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks (I used an 8 oz. can of Dole crushed pineapple)
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges (one per piece of fish)

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

*I cooked this by placing one piece of tilapia on a piece of alumninum foil (one filet per piece of foil) and spooning some relish mixture over each piece of fish. I then folded the foil around the tilapia and baked it in the oven on 400 degrees for 20 minutes. It really allowed all of the flavors to cook together.

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