A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida. I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish — I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can’t find a good fresh pineapple, I will use canned pineapple tidbits.
Original recipe makes 4 servings
Ingredients
1/2 fresh pineapple – peeled, cored, and chopped
1/2 pound strawberries, quartered
3 kiwifruit, peeled and diced
1 large mango – peeled, seeded and diced
1/2 cup grape tomatoes
2 tablespoons finely chopped fresh cilantro
1 tablespoon balsamic vinegar
1 1/2 pounds tilapia fillets
1/2 teaspoon seasoned pepper blend
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PREP
30 mins
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COOK
10 mins
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READY IN
40 mins
Directions
- In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
- Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Nutrition
Calories: 308 kcal
Carbohydrates: 35.3 g
Cholesterol: 63 mg
Fat: 3.1 g
Fiber: 5.3 g
Protein: 36.9 g
Sodium: 83 mg
