Try this yummy #STUSH #Recipe


1 cup diced fresh pineapple or canned pineapple in juice
1/3 cup diced Roma tomatoes
2 tbsp. chopped fresh cilantro or
1 tsp. dried cilantro 1 tbsp. fresh lime juice
1 jalapeño, seeded and chopped* (optional)
1 lb. tilapia fillets
1 tbsp. canola or vegetable oil Chili powder Garlic powder Additional fresh lime juice
Lime wedges

For pineapple salsa
In a medium bowl stir together pineapple, tomatoes, cilantro, lime juice and (if desired) jalapeño. Refrigerate until ready to serve.

For Tilapia
Coat grill rack, a fish basket or a sheet of heavy-duty foil with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Brush fillets with oil, and sprinkle with chili powder and garlic powder to taste. Place fillets on grill. Grill 3 minutes per side or until fish flakes easily with a fork. Remove from grill and drizzle with additional lime juice. Serve with lime wedges and pineapple salsa.

*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.

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