Roasted Tilapia with Pineapple Salsa
with spinach salad

Name: Roasted Tilapia with Pineapple Salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Jalapenos, diced; 1 clove Shallots, diced; 1 1/2 cups Pineapple, canned or fresh; 2 tsp Lime juice; 4 filets Tilapia; for baking Foil; 3 Tbsp Butter; 1/4 tsp Salt; 1/4 tsp Garlic powder; 2/3 cup Almond meal; 1/2 Limes, wedges; 2 Tbsp Cilantro, chopped; 1 Tomatoes, medium, chopped; 1 Avocados, chopped; 2 tsp Mustard, Dijon; 1 Tbsp Vinegar, red wine; 1/4 tsp Paprika; 3 Tbsp Oil, cooking; 5 oz Spinach, baby; 1/4 cup Pepitas / pumpkin seeds

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A flavorful almond meal mixture gives this fish a golden crust that is a great contrast to the naturally sweet pineapple salsa served on top.

Ingredients

Metric

Servings:

Roasted Tilapia with Pineapple Salsa:

Jalapenos - 1 , diced
Shallots - 1 clove , diced
Pineapple, canned or fresh - 1 1/2 cups
Lime juice - 2 tsp
Tilapia - 4 filets
Foil - for baking
Butter - 3 Tbsp
Salt - 1/4 tsp
Garlic powder - 1/4 tsp
Almond meal - 2/3 cup
Limes - 1/2 , wedges
Cilantro - 2 Tbsp , chopped

Spinach Salad with Avocados, Tomatoes, and Pepitas:

Tomatoes, medium - 1 , chopped
Avocados - 1 , chopped
Mustard, Dijon - 2 tsp
Vinegar, red wine - 1 Tbsp
Paprika - 1/4 tsp
Oil, cooking - 3 Tbsp
Spinach, baby - 5 oz
Pepitas / pumpkin seeds - 1/4 cup

Prep

Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
Make pineapple salsa - If using canned pineapple, drain and rinse. If using fresh, chop. Combine with jalapenos, shallots, and lime juice. (Can be done 1 day ahead)
Fish - Rinse and pat dry.
Tomatoes / Avocados - Prep as directed.

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Make

Heat oven to 400F / 204C degrees.
Line a sheet pan with foil and brush with some oil. Spread fish out in a single layer.
Melt butter and combine with salt, garlic powder, and almond meal. Gently press almond meal crust onto fish.
Bake fish until cooked through, 9 to 11 minutes.
While fish is baking, in a large mixing bowl whisk together mustard, vinegar, and paprika. Add oil while whisking. Top vinaigrette with tomatoes, avocados, spinach, and pepitas. Wait to toss until right before serving.
Slice limes into wedges and chop cilantro.
Serve fish with pineapple salsa and cilantro on top and lime wedges on the side. Enjoy with salad.

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