Spicy Tilapia with Pineapple-Pepper Relish

Recipe from: Cooking Light

Ingredients:
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)

Directions:
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.

Pineapple Baked Tilapia

Recipe by: Simply Made...with Love
Ingredients:
2 tilapia fillets
8 oz. crushed pineapple
1/4 c. brown sugar
2 tbs. lemon juice
1 1/2 tbs. mustard (I used brown)
2 tsp. soy sauce
aluminum foil (2 square pieces)

Directions:
1. Mix all ingredients in a small bowl.
2. Season tilapia with salt and pepper.
3. Place tilapia on one piece of aluminum foil. (one piece on each)
4. Coat tilapia with pineapple mixture.
5. Fold foil around tilapia.
6. Place foil on cookie sheet, ready to bake.
7. Bake on 400 for 15-20 minutes or until fish flakes apart. ]
8. Unwrap foil and enjoy.

Mrs. Bear's Fish Tacos

Recipe from: Mrs. Bear at Think Happy Thoughts

Ingredients:
2 Gorton's Grilled Tilapia Fillets
Medium size tortillas
1 bag of pre-made coleslaw (in the bagged salad section)
Green onion - one stalk, cut into little pieces
1/2 c reduced fat mayo
1/2c fat free sour cream
Juice from 1/2 a lemon
1 tablespoon lime juice
Creole seasoning - you decide amount
Garlic Salt - 2 teaspoons
Salt - season to taste
Pepper - season to taste
Shredded cheese - optional


Directions:

1. In a bowl mix together the sour cream, mayo, lime juice, lemon juice, creole seasoning, garlic salt, salt, and pepper. Refrigerate until needed.
2. Preheat oven to 400 degrees F. In a shallow dish (I used a metal pan lined in non-stick tin foil, but you can use a cookie sheet or any deep baking dish) place the fish fillets. Sprinkle with Cajun seasoning and squirt on some lemon juice - so that they are moist.
3. Bake fish for 20 minutes. Remove from oven, drain off any excess liquid on the pan, and bake again for 10 minutes at 300 degrees F. This will firm up the fish so it is easier to break into pieces for the tacos.
4. While the fish cooks, take out your sauce and add 2 handfuls of cabbage to the bowl. I tasted the mixture and found it to be a little bland, so I added more salt, pepper, and lemon juice (2 squirts). Set aside.
5. Remove fish from oven and allow it to cool before cutting into bite sized pieces - I tried to shred my fish but it didn't work. I also squirted a little more lemon and shook a little more cajun seasoning on the fish pieces so that it stayed moist.
6. In a skillet, heat a tortilla over medium heat for 15 seconds. Turn the tortilla over and add the pieces of fish. Cover the fish with the cabbage/sauce mixture, sprinkle in a little cheese (we used shredded mozz), and finally another layer of dry cabbage. Heat for a few seconds until the tortilla has started to crisp.
7. Fold the tortilla over into a taco and put it on a plate! Here is a picture of the inside... I don't have one of the taco itself.

Mrs. Bear at Think Happy Thoughts is also having a GIVEAWAY on her blog. She's giving away some adorable recipe cards from littletoad on etsy. Check it out!!!

Biggest Loser's Roasted Tilapia with Fire-Roasted Tomatoes and Olives

Ingredients:
2/3 cup canned fire-roasted diced tomatoes
12 small green olives with pimientos (sometimes called manzillas), cut into quarters
1 Tbsp. plus 1 tsp. minced onion
1 tsp. freshly crushed garlic or minced garlic
1 pound tilapia fillets
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt
Ground black pepper

Directions:
1. Preheat the oven to 400°.
2. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed.
3. Lightly mist the fillets on both sides with olive oil and season with salt and pepper.
4. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent.
5. Top evenly with the tomato mixture.
6. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Recipe can be found here!