Description
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.
Ingredients
- ½ fresh pineapple – peeled, cored, and chopped
- ½ pound strawberries, quartered
- 3 kiwifruit, peeled and diced
- 1 large mango – peeled, seeded and diced
- ½ cup grape tomatoes
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 1 ½ pounds tilapia fillets
- ½ teaspoon seasoned pepper blend
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4