Blackened Tilapia with Pineapple Salsa

Running your own business has its benefits: I can take time off whenever I want. I can work from wherever I want. I can decide what projects to work on and who to work with. The big downside? It’s feast or famine. Last week, I spent more time twiddling my thumbs than I did working. This week, for every one project I complete, three more come in. Don’t get me wrong, I love the work, but weeks like this leave me little time to take care of the things I normally do during the day (laundry, bank, errands, etc.). Weeks like this mean I need quick and easy dinners that I can get on the table in a matter of minutes. This tilapia is one of those dishes. I cut up a pineapple at 6:45 and we were enjoying dinner by 7:05. The salsa is both sweet and spicy with pineapples, red onion, jalapeno. The fresh lime juice from the salsa seeps into the fish to add an extra burst of flavor to the spicy exterior. If you aren’t a tilapia fan, another mild white fish or salmon would be a great substitute.

Cut a pineapple into 1″ cubes to yield two cups.

Blackened Tilapia with Pineapple Salsa

Mince 1/2 a jalapeno and three tablespoons of red onion. Add in three tablespoons of minced cilantro, the juice of one lime and one the green parts of a green onion, thinly sliced. Stir to combine.

Blackened Tilapia with Pineapple Salsa

Sprinkle both sides of your tilapia with salt, cumin and chili powder. Add a tablespoon of olive oil to a non-stick skillet. Heat over medium-high until shimmering. Carefully add the tilapia to the pan and cook 3 minutes per side, until the fish flakes with a fork.

Blackened Tilapia with Pineapple Salsa

Remove from the pan and top with the pineapple salsa.

Blackened Tilapia with Pineapple Salsa

Blackened Tilapia with Pineapple Salsa
Serves 2
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Prep Time
10 min
Cook Time
6 min
Prep Time
10 min
Cook Time
6 min
Ingredients
  1. 2 cups pineapple, cut in 1" cubes
  2. 1/2 jalapeno, minced
  3. 3 tbsp red onion, minced
  4. 1 lime, juiced
  5. 1 green onion, green parts only, thinly sliced
  6. 3 tbsp cilantro, minced
  7. 2 6-oz tilapia filets
  8. 1 tsp cumin
  9. 1/2 tsp chili powder
  10. Salt
  11. Olive oil
Instructions
  1. Combine pineapple, jalapeno, red onion, cilantro, lime juice and green onion in a bowl. Stir to combine.
  2. Sprinkle both sides of tilapia with salt, cumin and chili powder. Add a tablespoon of olive oil to a non-stick skillet. Heat over medium-high until shimmering. Carefully add the tilapia to the pan and cook 3 minutes per side, until the fish flakes with a fork.
  3. Remove from the pan and top with the pineapple salsa.
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